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Add all ingredients (except olive oil and butter) to a large mixing bowl. Toss to coat. Make sure that all pieces of the meat are evenly coated in the coconut aminos and spices. If time allows, refrigerate for 2 hours, up to 24 hours. This allows the flavors to really come together and soak into the meat.
Heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the steak bites to the pan and sear on all sides. If you do not have a large enough pan, you may need to do this in batches to prevent overcrowding the pan (see tips in post).
Once the steak bites are nice and seared, and have formed a slight crust, add the butter to the pan. Toss the steak bites in the butter as it melts.
Garnish with reserved parsley before serving.
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