Microwave the diced sweet potatoes in a covered bowl sprinkled with salt on high for 4-6 minutes, until they become just tender.

Heat a 12-inch cast-iron skillet over high heat and add 2 tablespoons of olive oil. Sear the flat iron steak for about 10 minutes, flipping every 2 minutes for even browning.

Reduce the skillet's heat to medium-low and pour in the remaining olive oil. Add the pre-cooked sweet potatoes and sauté for about 4 minutes until charred and golden.

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

Toss in the diced bell peppers and green onions, stirring to mix everything. Cook for about 3-4 minutes until the peppers are tender.

Return the seared steak to the skillet along with any resting juices. Pour in the coconut aminos and gently toss all ingredients together. Cook for an additional 1-2 minutes.

Season with cracked black pepper to taste and garnish with fresh chopped cilantro before serving.