Combine the cornmeal, warm water, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.

Knead with your hands for about 3 minutes moistening your hands with water as you work.

Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ½ inch.

Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

In a large skillet, heat the oil over medium heat. Add the tomatoes, scallions, cumin and garlic. Cook for about 7 minutes.

Add the steak pieces into the skillet and cook for 3 minutes per side.

Place an arepa on a serving plate, top with guacamole, the beef and corn.Sprinkle fresh cilantro and serve.