Pound each piece of steak to a 1/2-inch thickness. Season with ½ teaspoon each salt and pepper.
Dip the steak first in the buttermilk, then the flour. Fry the steak in two batches in the oil in a large nonstick skillet over medium heat until golden, 2 to 3 minutes per side.
In a medium bowl, combine the carrots, mayonnaise, lemon juice, and dill.
Serve the carrot slaw with the steak and lemon wedges.