Add all Balsamic Vinaigrette ingredients to a blender and blend until well combined.

Preheat half the Blackstone griddle to medium high heat and the other half of the griddle to medium heat.

Add diced sweet potatoes to medium heat. Add about 1/4 cup of water and cover with a basting dome. Let cook/steam for about 5 minutes or until potatoes have started to soften, shaking the dome every minute or two to prevent burning.

Remove basting dome from sweet potatoes, spray with a little bit of oil and season with salt and pepper. Continue cooking until potatoes start to brown on the outside. Remove from heat.

Over medium heat combine the ingredients for the candied pecans. Mix constantly on the griddle for 60 seconds or until sugars begin to caramelize and then remove.

Season the New York Strip steaks with salt and pepper. Place onto medium high heat and cook for 5-7 minutes per side. Until desired temperature is achieved. Allow to rest for 5 minutes before slicing.

To each bowl of salad add thinly sliced apple, 2 tbsp dried cranberries, 1 oz feta cheese, sliced steak, and a drizzle of prepared balsamic vinaigrette.