Drizzle the steak with olive oil and then season generously with salt and pepper. Grill on either side for 2 to 3 minutes for medium. Set aside
In a medium bowl, use a whisk or two overlapping forks to whip the eggs until combined.
In a large nonstick skillet over low heat, heat 1 tablespoon butter until melted, and then add the egg mixture. Swirl a silicone spatula around
the pan to move the eggs off of the surface of the pan, forming soft curds of eggs. Add 2 tablespoons of butter and season with a pinch of
salt. Just before they finish, remove from pan to a plate to finish cooking on their own.
Warm the flour tortillas.
Slice the steak against the grain into thin slices. Onto each tortilla, add some steak and eggs. Add a few dashes of Tatanka Hot Sauce and a large pinch of chopped cilantro to serve.
Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping
up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and
bubbly. Add 1/2 teaspoon Andy Roo's Cajun Fried Chicken Seasoning,
and 1/2 teaspoon pepper; gravy should be quite peppery.