Cut the steak into cubes, around 1x1" in size.
In a ziplock bag, combine the 3 tbsp. extra virgin olive oil, steak, 1 tsp. sea salt, 1 tsp. black pepper, 1 tbsp. dried herbs, 1 tbsp. aged balsamic vinegar.
Seal and shake the ziplock bag. Set aside in refrigerator for 1 hour.
Preheat oven to 450F.
Skin the sweet potatoes and dice them into small pieces. Dice the bell peppers, as well.
In a bowl, combine the dice sweet potatoes, diced bell peppers, 2 tbsp. extra virgin olive oil, 1 tbsp. dried herbs, and 1 tsp. sea salt. Using a spoon, gently mix all the ingredients together.
On a pan with parchment paper, evenly spread out all the vegetables. Bake for 20-25 minutes, or until sweet potatoes are tender and slightly brown.
In the last 5-10 minutes of the vegetables cooking, heat up 3 tbsp. extra virgin olive oil in a large fry pan over medium high heat.
Once the olive oil is slightly heated up, add the diced steak. Cook the steak for 1-3 minutes (depending on how rare you like your steak) and then flip each piece. Cook for another 1-2 minutes.
Combine the steak and roasted vegetables. Serve warm with a side of quinoa or basmati rice.