For the salad, remove the outer leaves from the cabbage. Wash and quarter the cabbage. Cut out the stalk in a wedge shape. Cut the cabbage quarters in half lengthwise. Slice or cut into fine strips. Sprinkle with 1 tsp. salt and knead well with your hands.
Clean and wash the peppers and cut or slice them into fine strips. Clean and peel carrots and cut them into fine strips. Peel 1 onion and 1 clove of garlic, dice finely. Clean the chillies, cut lengthwise, wash, seed and chop very finely.
Mix the vegetables and 2 tablespoons of sugar with the cabbage.
For the dressing, mix lime juice, 1 tablespoon vinegar, salt, pepper, cayenne pepper and paprika powder. Fold in 4 tablespoons of oil. Wash parsley, shake dry, chop the leaves coarsely. Mix with the dressing into the coleslaw.
Chill for at least 2 hours.
Wash, quarter, seed and dice the tomatoes. Peel the remaining onion and 2 garlic cloves and dice finely. Heat 1 tablespoon of oil in a frying pan. Fry the diced onion and garlic. Add the tomatoes and fry briefly.
Stir in Worcester sauce, chutney, 2-3 tbsp vinegar, 7 tbsp water, ketchup, 100 g sugar and Tabasco. Simmer everything for 10-15 minutes while stirring. Season to taste with salt and pepper.
Cut the fat edge of the steaks several times so that they do not bulge when roasted. Heat 2 tablespoons of oil in a large frying pan. For pink roasted meat, fry the steaks in it over high heat on both sides for 2-4 minutes each.
Season with salt and pepper. Take out, wrap in aluminium foil and let it rest for 5 minutes. Season salad again. Arrange steaks with sauce and salad.