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1
Preheat grill or grill pan over high heat.
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2
Brush steaks on both sides with olive oil and season with salt and pepper.
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3
Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness.
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4
Let steaks rest for 2 minutes and then slice thinly on the diagonal.
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5
Beat the eggs in a large bowl and season with salt and pepper, to taste.
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6
Heat a large skillet over medium heat for 1 minute.
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7
Add the butter and let it melt completely, then turn the heat to low.
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8
Pour the eggs into the skillet.
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9
Cook over low heat, stirring with a wooden spoon until soft curds form.
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10
Place the scramble eggs in the middle of the plate.
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11
Place a heaping tablespoon the three relishes to one side of the eggs.
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12
Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro.
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13
Combine all in a medium bowl and season with salt and pepper, to taste.
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14
Heat a grill or grill pan over high heat.
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15
Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through.
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16
Remove and chop finely.
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17
Avocado Relish: 2 Haas avocados, peeled, seeded and coarsely chopped 2 tablespoons finely chopped red onion 1 small jalapeno, finely chopped 2 tablespoons fresh lime juice Salt and freshly ground pepper
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18
Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.
