Combine flank steak through salt and pepper in a bag and marinate meat 6 hours to overnight. Heat grill and cook steak to desired doneness. Slice thinly.
Preheat oven to 400 degrees F. In a large bowl, toss King’s Hawaiian bread cubes with oil and salt. Spread bread cubes on a baking tray. Bake for 10-15 minutes, turning once or twice until bread is crunchy.
Whisk all vinaigrette ingredients together until well blended.
Heat a sauté pan over medium heat. Add sugar and nuts. While stirring, add water and continue to stir and cook until golden brown and coated. Remove from heat and allow to cool.
In a large bowl, combine arugula, corn, onion and cheese. Place steak on top of salad. Sprinkle with croutons, dress with vinaigrette and top with glazed macadamia nuts. Serves 2-4.