Preheat grill over medium heat. Pat steak dry and sprinkle with salt and pepper. Grill 4 minutes per side or until steak has reached desired doneness. Let stand 5 minutes. Slice thinly. Set aside.
While steak is cooking, add butter to large skillet. Add eggs. Stir immediately to scramble, and cook, stirring occasionally, until eggs are cooked, about 5 minutes.
Combine all salsa ingredients in a food processor. Process until smooth.
Wrap tortillas in one stack between two damp paper towels. Warm tortillas in microwave one minute.
Fill each tortilla with 1/8 the eggs and a few slices steak. Drop a line of tomatillo salsa over eggs and steak. Roll tortilla around filling. Serve immediately, or wrap in plastic wrap and freeze. To reheat, unwrap and microwave 1 minute to 1 1/2 minutes on high.
For gluten free, use gluten free whole grain wraps.