Cut the steak into small cubes (about 1 ½ cm) and place them in a bowl. Add the salt, black pepper, cayenne pepper, and allspice. Mix well and leave to marinate, up to 8 hours (the marinating step is optional).
Cut the sweet potatoes into cubes (the same size as the steak cubes), and cut the onions into similar-sized pieces as well. Set aside. Slice the bay leaves into strips.
Heat a large non-stick pan over medium high - high heat. Add 2 tbsp of coconut oil. When the oil has heated, cook the marinated steak in batches (to avoid overcrowding the pan). Quickly sear the steak, about 2 - 4 minutes until the surface is slightly caramelized. Remove the steak from the pan and set aside.
Wipe the pan clean, and heat 2 tbsp coconut oil over medium-high heat. Add the sweet potatoes and spread out the sweet potatoes in one layer. Cook for about 5 - 10 mins, until the sweet potatoes turn golden brown on the bottom. Add the onion, cinnamon, red chili pepper flakes, bay leaves and a generous pinch of salt. Mix the sweet potatoes and cook for a further 10 minutes to soften the onions, and until the sweet potatoes are cooked through (to check if they have cooked through - prick the sweet potatoes with a fork. If they are easy to prick then the sweet potatoes are done).
Once the sweet potatoes are cooked, add the steak and gently mix it in. Heat through for a few minutes. Season with more salt if needed.
Top with chopped parsley and serve with avocado, a poached egg or fried egg and a lime wedge (eggs can be cooked while the sweet potatoes are cooking). Squeeze the lime juice over the hash before eating.
Recipe from The Flavor Bender by Dini Kodippili
Steak and sweet potato hash https://www.theflavorbender.com/steak-and-sweet-potato-hash/