1 Peel papaya, cut in half and scoop out seeds with a spoon. Cut fruit into bite-sized pieces.
2 Rinse, core and quarter tomatoes. Remove seeds if desired. In a bowl, combine tomatoes and papaya.
3 Juice half a lemon. In a small bowl, whisk together tomato juice, 1 tablespoon lemon juice, honey and 2 tablespoons of the olive oil.
4 Rinse cilantro and chop leaves coarsely. Stir into tomato dressing.
5 Season to taste with salt, pepper and Tabasco. Pour dressing over the tomatoes and papaya and toss to combine.
6 Crush peppercorns in a mortar. Pat steaks dry with paper towels. Sprinkle both sides with paprika and crushed peppercorns. Season lightly with salt.
7 Heat the remaining oil in a pan over high heat. Cook steaks for 3 minutes per side.
8 Transfer steaks to a plate and cover with aluminum foil. Let rest 4 minutes.
9 Meanwhile, rinse cabbage and thinly slice. Transfer to a plate. Layer the papaya and tomato mixture on top. Cut each steak into 5 slices and place on top of the salad.