In a dish or zip-top bag, combine the Coca-Cola, chili sauce, oil, and black pepper. Add the steaks and marinate at least four hours.

Preheat grill to 550 degrees Fahrenheit and grill the steaks for two to three minutes per side. (Alternatively, sear in a pan on the stove until crispy on both sides.)

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Cut the sweet potato into cubes and toss with oil, salt, pepper, and a bit of honey (you can do this right on the baking sheet). Roast 20–25 minutes, until soft and starting to brown. Set aside to cool.

In a bowl, whisk together the oil, garlic, honey, mustard, vinegar, salt, and pepper until emulsified.

In a large bowl, mix the summer crisp greens, romaine lettuce, red onion, radishes, pears, pecans, and cooled sweet potato cubes. Add vinaigrette and toss to coat. (Alternatively, cover the bottom of a serving platter with the greens and arrange the other salad components over it in rows, as pictured.)