1 Combine chili powder, coriander, ginger, allspice, cinnamon, pepper and 1 pinch mace.
2 Peel onion and garlic and finely chop. Combine with spices and 1 tablespoon canola oil into a thick paste.
3 Pat steaks dry, rub thoroughly with the spice mixture, cover and leave to marinate for a minimum of 5 hours in refrigerator.
4 Drain corn. Rinse the tomatoes and cut into quarters, remove the stems. Scoop out the seeds and chop coarsely. Trim scallions, rinse and thinly dice only the white portions. Rinse cilantro, pat dry and chop the leaves. Combine corn, tomatoes, scallions and cilantro in a bowl. Squeeze lime juice. Pour 2 tablespoons lime juice and olive oil over corn mixture. Season with salt and pepper and mix well.
5 Peel, core and cut papaya into small cubes. Gently fold into the corn salad.
6 Peel shallots and chop finely.
7 Heat the remaining canola oil in a non-stick pan. Lightly salt steaks, place in hot pan and cook on each side for 3-5 minutes, depending on the desired doneness.
8 Remove meat from pan, wrap in aluminum foil and allow to rest.
9 Briefly sauté shallots in the pan. Stir in rum and veal stock.
10 Add tamarind paste and let simmer over medium heat until reduced by half, about 20 minutes. Season with salt and pepper.
11 Pile corn salad in center of a large plate and arrange the steak fillets in a circle around it. Add pan drippings to the sauce and cook briefly. Pour sauce over fillets and garnish with chopped cilantro. Serve immediately.