Add the steak to a glass pyrex dish or gallon size ziplock bag.

In a glass measuring cup or bowl whisk together the soy sauce, pineapple juice, brown sugar, apple cider vinegar, garlic, jalapeno, lime juice, orange juice and sesame oil.

Pour marinade over the steak, cover or seal the bag and place in the fridge for at least 1 hour or overnight.

Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the pineapple with olive oil. Once the grill is hot, add the pineapple. Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill.

Once the pineapple is cool enough to handle, dice it into bite size pieces and add to a bowl with the tomatoes, onion (if using), jalapeno, cilantro, lime juice and sesame oil. Taste and season with salt if needed. Can be stored for up to 1 day in the fridge.

Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.

Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add the salt and pepper and arrange the fries in a single layer without crowding them (use 2 baking sheets - this is very important).

Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.

Heat a grill or grill pan to high heat.

Once hot, remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest 5 minutes. Slice steak thinly against the grain.

Divide the fries among 4 plates or bowls and top with cheese (if desired place the cheese + fries under the broiler to melt) and sliced steak.