Heat olive oil in a skillet over medium-high heat. Add the sliced flank steak, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes until the steak is browned and cooked to your liking.

Remove the steak from the skillet and let it rest for a few minutes before slicing it into smaller pieces.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

In the same skillet, reduce heat to medium and pour in the egg mixture. Stir gently with a spatula until the eggs are just set, about 3-5 minutes.

Lay out a tortilla on a flat surface. In the center, layer a portion of the cooked steak, scrambled eggs, shredded cheese, and any additional toppings like salsa, avocado, and cilantro.

Fold in the sides of the tortilla and roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.

Serve the burritos warm with extra salsa on the side for dipping.