Adjust oven racks in top and bottom third of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
Season steak with ½ tsp salt, cumin, ¼ tsp garlic powder and pepper to taste. Arrange on prepared pan. Broil on top rack 4 minutes. Turn; broil 1-2 minutes. Transfer steak to a cutting board; tent with foil.
Reduce oven to 450°F. Coat pan with cooking spray.
Cut potatoes lengthwise into ¼-inch slabs; cut each slab into ¼-inch fries. Place on prepared pan. Drizzle with olive oil. Sprinkle with ½ tsp salt and ¼ tsp garlic powder; toss well to coat. Arrange in a single layer. Roast in bottom third of oven 10 minutes or until browned on the bottom. Turn and roast 8-10 minutes or until crisp and browned. Remove pan from oven.
Meanwhile, thinly slice beef across the grain; chop into small pieces. When fries are done, top with steak and cheese. Return pan to top rack of oven for 2 minutes or until cheese melts. Top with pico de gallo; serve immediately.