Begin by dicing your sweet potato into small cubes and placing them in a microwave-safe bowl. Sprinkle a pinch of sea or kosher salt over the top, cover the bowl, and microwave on high for 4 to 6 minutes until the potatoes are just tender but still firm.

Heat a large cast iron skillet over medium-high heat, adding 2 tablespoons of olive oil. Once the oil shimmers, add the flat iron steak pieces in a single layer. Sear the steak for about 10 minutes, turning it every 2 minutes until a rich brown crust forms on all sides. Remove the steak from the skillet and set it aside.

In the same skillet, add the remaining olive oil and let it heat. Add the pre-cooked sweet potatoes to the hot skillet, spreading them out and sautéing for about 3 to 4 minutes until they start to brown slightly.

Create a well in the center of the sweet potatoes and add the minced garlic. Sauté for about 1 minute, stirring continuously to ensure the garlic becomes fragrant.

Add the bell peppers and sliced green onions to the skillet. Sauté everything together for about 3 to 4 minutes until the peppers soften slightly.

Return the seared steak to the skillet along with any juices. Pour the coconut aminos over the mixture and toss everything together gently. Allow to heat through for about 1 to 2 minutes.

Once well combined, season with cracked black pepper to taste. Remove from heat and sprinkle with fresh chopped cilantro. Serve immediately.