In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper.

Cut the steak across the grain into 1/2 inch thick slices. Add the steak and red onion to the bowl, mix to evenly coat. Let marinate for 10 minutes.

Meanwhile, in a large heavy-bottomed skillet, heat ½ inch of oil over high heat until rippling. Add the French fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.

Heat a separate large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes.

Chop the tomato. Add the tomato, stir, and cook until softened and beginning to char, about 1 minute. Add the French fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.

Note: This is best the day of. Leftover fries will be soggy from the tomatoes but are still good reheated in the pan.