In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes or more.
Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries (in batches so that they fit in skillet) and fry over high heat until golden and crisp; drain on paper towels. Alternately, if you happen to have an air fryer, this would be a great time to use it.
When fries are done, pour oil from skillet (but do not wipe clean) and reheat until very hot. Add the steak and onion along with the pickled jalapeƱos and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. You will want to let the meat sit for a minute or so between stirs to get the char. If all of your meat cannot fit in the skillet, cook in batches and return all of the meat to the skillet once cooked through.
Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and carefully flip with a spatula to combine. Serve right away with hot sauce.