Start by placing your diced sweet potatoes in a microwave-safe bowl. Sprinkle with sea or kosher salt, then cover and microwave on high for 4-6 minutes, until they are just tender but not overcooked.

Heat a 12-inch cast-iron skillet over high heat and add 2 tablespoons of olive oil. Once hot, add the flat iron steak in a single layer. Sear for about 10 minutes, flipping every 2 minutes until browned.

Reduce the skillet heat to medium-low and pour in the remaining olive oil. Add the pre-cooked sweet potatoes, sautéing for about 4 minutes until they develop a slight char.

Create a well in the center of the sautéed sweet potatoes and add the minced garlic. Sauté for about 1 minute until fragrant.

Introduce the diced bell peppers and green onions to the skillet, stirring into the sweet potatoes. Cook for approximately 3-4 minutes.

Return the seared steak along with any juices back into the skillet. Pour in the coconut aminos and gently toss everything together.

Season the steak bites with cracked black pepper to taste, then sprinkle fresh chopped cilantro on top before serving.