Peruvian Steak and Potato Stir-Fry

• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 garlic clove, minced

Salt and freshly ground pepper

• 1 pound skirt steak
• 1 red onion, halved and slivered

Vegetable oil, for frying

• 8 ounces frozen french fries
• 1/4 cup sliced pickled jalapeños
• 1 large tomato, chopped
• 1/4 cup cilantro

Hot sauce, for serving

1. 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.
2. Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
3. Heat a 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. Add the tomato 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.