Cut the steak (or steaks) into 1" cubes using a sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.

In the meantime, add Kosher salt, cumin, chili powder, black pepper, and garlic powder to a small bowl and mix to combine. Set aside.

Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil and half of the spice mixture. Massage the seasoning into the beef cubes and set aside.

Add 2 tablespoons of oil to a large pan (one you have a lid for) or a Dutch oven over high heat and allow to come to temperature. Sear the cubes in 2 batches. Sear for 3 minutes on one side, then flip and sear 2-3 minutes more. Transfer beef cubes to a plate and set aside.

Reduce the heat to medium-high and add the onion and jalapeno. Add an additional tablespoon of oil if the bottom of the pan is dry. Sauté for about 4 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan.

Sprinkle the flour over the vegetables and stir to coat. Add the beef broth one big splash at a time, whisking well after each addition. Allow to simmer and thicken, stirring occasionally, about 3-4 minutes.

Stir in the tomato paste, remaining spice mix, and bay leaf. Next, add the beef cubes and any accumulated juices. Adjust your heat to maintain a slow simmer and place the lid slightly ajar. Cook for 10-14 minutes, or until done to your liking.

Sprinkle over the cilantro, if using, and stir. Serve with flour tortillas, over mashed potatoes, or with cooked white rice, and enjoy!