Cooking Instructions
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Step 1
In a small bowl, mix
Just Jan’s® Tangerine Marmalade (160 g)
,
Soy Sauce (45 mL)
,
Fresh Ginger (6 g)
,
Crushed Red Pepper Flakes (as needed)
,
Garlic (3 cloves)
,
Nuoc Mam (30 mL)
,
Mirin (5 mL)
and
Sesame Oil (5 mL)
for the marinade.
Step 2
Put the
Flank Steak (680 g)
and the marinade in a ziplock bag and refrigerate overnight.
Step 3
Prepare the
Flat Rice Noodles (340 g)
according to the package's instructions. Drain and set aside.
Step 4
Chop the
Romaine Lettuce (1/2 head)
. Julienne the
Carrots (2)
and
Red Bell Pepper (1/2)
. Peel and chop the
Jicama (1/2)
into 1/2" pieces. Roughly chop the
Fresh Cilantro (8 g)
. Thinly slice the
Red Onion (1/4)
.
Step 5
Whisk together the
Rice Vinegar (90 mL)
,
Just Jan's® Apricot Pepper Savory Spread (165 g)
,
Vegetable Oil (120 mL)
,
Scallions (2)
,
Red Miso Paste (6 g)
,
Crushed Red Pepper Flakes (2 g)
and
Serrano Chili (1)
.
Step 6
Preheat your grill, oil it and heat to med-high then place the flank steak on the grill and cook 4-6 minutes per side.
Step 7
Remove when cooked to desired doneness and cover with foil and let rest for approximately 10 minutes.
Step 8
In a large bowl, toss the chopped romaine, rice noodles, jicama, red bell pepper, carrots, red onion and cilantro together.
Step 9
Slice the steak against the grain in thin strips.
Step 10
Place the sliced flank steak on top of the salad mixture, sprinkle with
Toasted White Sesame Seeds (8 g)
and toss with desired amount of dressing. Serve and enjoy.
