Place the steaks between sheets of wax paper, then pound until each steak is about ½ inch thick.

Place the pounded steaks in a zip lock plastic bag. Add the cumin, garlic, onions, salt and pepper.

u2028Refrigerate for 3 hours or overnight. Be sure the steaks are evenly covered.

In a large sauce pan, heat the oil and butter over medium heat. Place the steaks into the skillet and cook for 3 minutes per side.

Add the carrots and water. Reduce the heat, cover and cook for about 20 to 25 minutes. Add more water if necessary.

Uncover the sauce pan and using a fork mash the carrots. Cover and cook 5 minutes more. Serve over white rice.