For the Parmesan salad, peel off some shavings with a peeler and grate the rest. Mix mayonnaise, crème fraîche, grated Parmesan, lime juice, soy sauce, vinegar and mustard. Season to taste with salt and pepper. Clean, wash and drain the salads well. Chop the romaine lettuce finely. Coarsely chop the cashew nuts
Pat the steaks dry. Heat the oil in a large pan. Fry the steaks on each side for 1-2 minutes at high heat. Switch down to medium heat. Then fry on each side for a pink steak (medium) for 2-3 minutes.
Wrap in aluminium foil and leave to rest for 3-4 minutes. Mix salad and dressing, arrange in bowls, sprinkle with Parmesan shavings and nuts. Arrange steaks, sprinkle with sea salt. Serve with French fries and dips (e.g. ketchup, mayo, barbecue sauce)