Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal.

Beat the eggs in a large bowl and season with salt and pepper, to taste.

Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form.

Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. 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.

Combine all in a medium bowl and season with salt and pepper, to taste.

Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.

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

Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.