1. Preheat the oven to 400°F.

2. Peel and dice the sweet potatoes into bite-sized pieces.

3. Melt 2 tablespoons of butter in a skillet over medium heat. Add the sweet potatoes and season with salt and pepper to taste. Cook for 10-15 minutes or until tender.

4. Meanwhile, season the flank steak with salt and pepper. Heat a large skillet over high heat. Once hot, add the steak and cook for 3-4 minutes per side or until it reaches your desired level of doneness. Remove from heat and let rest for 5 minutes before slicing.

5. Cut the cherry tomatoes in half.

6. In a large bowl, combine the baby spinach, cherry tomatoes, sliced flank steak, and roasted sweet potatoes. Toss well to combine.

7. Melt the remaining tablespoon of butter in a small saucepan over medium heat. Drizzle over the salad just before serving.

8. Enjoy!