Peel the papaya, remove the seeds and cut the flesh into bite-size pieces.
Wash and quarter the tomatoes. Remove the stalks and cores. Mix together the tomatoes and papaya.
Squeeze the lemon juice. Mix 1 tbsp lemon juice with the tomato juice, honey and 2 tbsp olive oil.
Wash the coriander, shake dry and chop the leaves. Add the coriander to the tomato sauce.
Season the tomato sauce with salt, pepper and Tabasco. Pour over the papaya mixture.
Crush the peppercorns. Sprinkle one side of the steaks with paprika. Then press the steaks in the pepper and lightly season with salt.
Heat the remaining oil in a pan. Fry the steaks for 3 minutes on each side over a high heat.
Remove from the pan, wrap in foil and leave to stand for 4 minutes.
Meanwhile, wash the Chinese cabbage, shake dry and cut into fine strips. Spread the papaya and tomato mixture on the cabbage. Cut the steaks into 5 slices each and scatter over the salad.