Soak sun-dried tomatoes in “HOT” water. Tomatoes should be soft. Drain, julienne and set aside to cool.
In a small bowl, combine garlic, tahini, Meyer’s lemon juice, lemon zest, and orange juice. Stir well.
Heat oil over medium heat. Brown zucchini slices, about 3 – 5 minutes. Remove zucchini from the stovetop and place in a bowl. Toss with lemon juice mixture and ancho chile powder.
Toss green beans with zucchini.
Arrange salad greens on plate. Add the zucchini and green beans.
Top with the sun-dried tomatoes. Drizzle with the dressing.
Top salad with thin slices of London Broil.