Cut the steak into bite-sized pieces, removing and gristle and lightly season with salt and pepper.

Prepare the marinade by mixing 2 tbsp of avocado oil, coconut aminos, onion powder and minced garlic. Allow marinating on the counter for 15-20 minutes while you prep the sweet potato.

Scrub the sweet potatoes well and slice into small 1" cubes.

Heat about 2 tbsp of ghee (or avocado oil) in a pan. Once the pan is hot, add the sweet potatoes. Lightly season and stir for 10-12 minutes or until the sweet potatoes and cooked to liking and lightly crisp. Set aside and lightly clean out the pan.

Using the same skillet, heat 1 tbsp of ghee (or avocado oil) over medium heat. Once the pan is hot, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium.

Reduce the heat and move the steak to one side of the pan. Add the sweet potato to the other side and lightly reheat for less than a minute.

Top the skillet with parsley and serve fresh.