Prepare your grill with a hot fire or heat an indoor grill pan over medium high heat. Allow meat to rest at least 30 minutes at room temperature before cooking.
Preheat oven to 400 degrees.
On a rimmed baking sheet, toss yams, onion and sage with 1 Tbsp oil and season with 1/2 tsp salt, 1/8 tsp pepper, cinnamon, cayenne pepper and brown sugar.
Roast until tender and browned, about 20 minutes, tossing once.
While potatoes are roasting, season steak with remaining salt and pepper and set aside until the fire or pan is hot. Cook steak 3 to 5 minutes per side for medium-rare (internal temperature should be at least 145 degrees F). Transfer steaks to a cutting board and let rest.
When the yams are done, gently toss together the Fresh Express Fancy Greens, yams and onions with the dressing. Portion onto 4 plates.
Thinly slice steak against the grain and serve on top of salad and garnish each salad with pecans.
Dressing Instructions:
In a serving bowl, whisk together vinegar, sour cream, honey, poppy seeds and chopped parsley.