In a small bowl, mix Just Jan’s® Tangerine Marmalade (1/2 cup), Soy Sauce (3 tablespoon), Fresh Ginger (1 tablespoon), Crushed Red Pepper Flakes (1/4 teaspoon), Garlic (3 clove), Nuoc Mam (2 tablespoon), Mirin (1 teaspoon) and Sesame Oil (1 teaspoon) for the marinade.
Put the Flank Steak (1.5 pound) and the marinade in a ziplock bag and refrigerate overnight.
Prepare the Flat Rice Noodles (12 ounce) according to the package's instructions. Drain and set aside.
Chop the Romaine Lettuce (1/2 head). Julienne the Carrot (2) and Red Bell Pepper (1/2). Peel and chop the Jicama (1/2) into 1/2" pieces. Roughly chop the Fresh Cilantro (1/2 cup). Thinly slice the Red Onion (1/4).
Whisk together the Rice Vinegar (3 fluid ounce), Just Jan's® Apricot Pepper Savory Spread (1/2 cup), Vegetable Oil (1/2 cup), Scallion (2), Red Miso Paste (1 teaspoon), Crushed Red Pepper Flakes (1 teaspoon) and Serrano Chili (1).
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.
Remove when cooked to desired doneness and cover with foil and let rest for approximately 10 minutes.
In a large bowl, toss the chopped romaine, rice noodles, jicama, red bell pepper, carrots, red onion and cilantro together.
Slice the steak against the grain in thin strips.
Place the sliced flank steak on top of the salad mixture, sprinkle with Toasted White Sesame Seeds (1 tablespoon) and toss with desired amount of dressing. Serve and enjoy.