Add 1 TBS avocado oil to a large skillet over medium high. Once warm, add the sweet potato and apple with a pinch of Himalayan sea salt and black pepper. Cover and cook for 10-15 minutes, stirring often, until soft and tender.
In a separate large skillet, add the remaining 1 TBS of avocado and heat over medium high. Add the sliced beef with a pinch of Himalayan sea salt and black pepper and cook for 8-10 minutes, until all sides are well browned.
Drain any excess oil, then transfer the steak to the apple and sweet potato hash.
Season with thyme and sage, and cook another 5 minutes to allow the flavors to meld.
Divide hash between 4 meal prep containers and store in the fridge for 4-5 days. Reheat before serving.