Toss sliced steak together with chili pepper, cumin, and salt. Set aside.
Heat oil in a large skillet over medium heat. Sauté onions 3 minutes. Add in sliced steak and seasonings. Cook 1 minute. Stir in coconut aminos, vinegar, and coconut sugar and let boil off a bit, about 2 minutes. Add in tomatoes and cook for 1 more minute or so. Serve with parsnip fries on top.
To make the fries, grate or thinly slice peeled parsnips and soak in a bowl of ice water, 1 hour. Drain and pat dry.
Heat 2 to 3 inches of coconut oil in a heavy bottomed pot. Working in batches, fry parsnips until golden. Drain onto a paper towel and sprinkle with sea salt while hot.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...