How to Make It
Heat oil in a large skillet over medium- high. Sprinkle steaks with 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Remove steaks from pan; keep warm. Wipe out pan with paper towels.
Add carrots and 1/2 cup water to pan; bring to a boil over medium-high. Cover and reduce heat to medium; simmer 5 minutes. Uncover, add butter and honey to pan, and cook, stirring occasionally, until liquid has evaporated and carrots are glazed and tender, about 3 minutes. Sprinkle with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and parsley.
Stir together sour cream, buttermilk, horseradish, and chives in a small bowl. Serve with steaks and carrot mixture.