Start by dicing the large sweet potato into 1-inch chunks and seasoning them with sea salt. Transfer the diced sweet potatoes to a microwave-safe bowl, cover with a damp paper towel, and microwave for 4-6 minutes until they're slightly tender yet firm.

Pat the flat iron steak dry with paper towels, then cut it into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Add the steak pieces and sear for about 10 minutes, flipping every 2 minutes until browned.

Lower the heat to medium-low and add another tablespoon of olive oil to the skillet. Add the pre-cooked sweet potatoes and sauté for about 4 minutes until they develop a slight char.

Create a well in the center of the sweet potatoes, add minced garlic and sauté for 1 minute until fragrant. Add diced bell peppers and sliced green onions; cook for about 3-4 minutes until veggies are tender.

Return the seared steak to the skillet, pour in the coconut aminos, and stir to combine. Cook for an additional minute, sprinkle with cracked black pepper, and toss in fresh chopped cilantro before serving.