Marinate the flank steak in the chimichurri in the refrigerator, covered, overnight (or at least 4 hours.)
Drain and discard marinade. Grill steak to medium rare and let cool rapidly (in less than 2 hours) in
refrigerator to below 40 degrees. Slice thinly against the grain.
Combine ranch dressing with about half of the cilantro, lime juice and cumin, in blender if available, and
portion into 8 x 2-ounce souffle cups, reserve about 1 cup.
Combine the zucchini, yellow squash and carrot julienne with lime juice and about 1/2 cup of the reserved
Place about 4 ounces of the salad greens into each salad container. Place a souffle cup of dressing into
Place about 3 ounces of the zucchini, yellow squash and carrot salad on the greens.
Arrange equal parts (about 3 ounces) of the beef slices on each salad, drizzle 1/2 ounce of the reserved
dressing on the beef.
Garnish salad with pepper strips, cilantro leaves and one lime wedge. Cover container, label and refrigerate.
NOTES: Substitute chicken or turkey for the beef if desired. Adjust name of dish if you do.
You can substitute grilled jicama and sweet potato for the yellow squash and carrot if you wish