Remove steaks from the plastic packaging and blot them dry with a paper towel.
Place them on a cookie sheet.
In a bowl, combine salt, pepper, paprika, cayenne pepper, cumin, garlic powder, and onion powder. Rub mixture into both sides of the steak.
Set aside.
On another cookie sheet, lay out the zucchini slices and corn cob.
Drizzle with olive oil and salt and pepper.
Fire up the grill on high and bring the temperature up to 450 F.
Place steaks, corn, and zucchini on the grill.
Steaks will need about 7 minutes per side for medium rare.
Zucchini slices will need about 5 minutes for the first side and 1-2 minutes for the second side.
Turn corn as you turn the zucchini and steaks so that you get an even char all around.
After you pull the steak, corn, and zucchini off the grill, tent it with aluminum foil for 10 minutes while you compile the salad and vinaigrette (recipe below)
In a large salad bowl, combine arugula, baby spinach, cherry tomatoes, baby carrots, red onion slices, and queso fresco.
Set aside.
Scrape corn off the cob and sprinkle onto the salad along with the zucchini slices.
Thinly slice the steak and top the salad with it.
Drizzle vinaigrette over the entire salad and serve!
