Rub steak with 1 teaspoon salt and pepper. In a large, heavy skillet over medium-high, heat 1 tablespoon oil. Cook steak, turning once, until cooked to desired degree of doneness, 2-3 minutes per side. Transfer to a cutting board.
In a nonstick skillet over medium, heat 1 tablespoon oil and chili powder. Add eggs and ½ teaspoon salt, reduce heat to medium-low, and cook, stirring occasionally until eggs are cooked through.
Thinly slice steak across the grain. Serve eggs and steak with tortillas, and top with cilantro.