Preparation
Peel the papaya, remove the seeds and cut the flesh into bite-size pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_1_M.jpg)
Wash and quarter the tomatoes. Remove the stalks and cores. Mix together the tomatoes and papaya.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_2_M.jpg)
Squeeze the lemon juice. Mix 1 tbsp lemon juice with the tomato juice, honey and 2 tbsp olive oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_3_M.jpg)
Wash the coriander, shake dry and chop the leaves. Add the coriander to the tomato sauce.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_4_M.jpg)
Season the tomato sauce with salt, pepper and Tabasco. Pour over the papaya mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_5_M.jpg)
Crush the peppercorns. Sprinkle one side of the steaks with paprika. Then press the steaks in the pepper and lightly season with salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_6_M.jpg)
Heat the remaining oil in a pan. Fry the steaks for 3 minutes on each side over a high heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_7_M.jpg)
Remove from the pan, wrap in foil and leave to stand for 4 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_8_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000510/000510_step_9_M.jpg)