Prepare the Fries: Preheat the oven to 425°F (220°C). Place the cut russet potatoes in a large bowl and toss with olive oil, Himalayan pink salt, and chili powder. Arrange the fries on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Marinate the Steak: In a medium bowl, combine Himalayan pink salt, ground black pepper, chili powder, oregano, minced garlic, cilantro, orange juice, and lime juice. Place the steak in the marinade, turning to coat, and let it sit for at least 15 minutes (or up to 1 hour for stronger flavor).

Cook the Steak: Heat a skillet over medium-high heat and add 1 tablespoon of olive oil or butter. Remove the steak from the marinade, pat dry, and cook for 3-4 minutes per side, or until it reaches your desired doneness.

Assemble the Fries: Remove the fries from the oven and sprinkle the shredded cheese over the top.

Add the Steak and Garnishes: Arrange the sliced steak over the cheesy fries. Top with diced tomato, fresh cilantro leaves, and additional grated cheese if desired.

Serve with Dips: Serve the loaded fries with sour cream and guacamole on the side, or drizzle on top as preferred.