Blackened Steak with Cranberry Horseradish Sauce

We made this dish as part of our Tapas Night, but it could also be a great entree too.  The cranberry sauce was something we came up with to go along with the holidays, and it was a big hit!  It was a nice change from the regular BBQ sauces that go along with steak.  

1 cup fresh cranberries
1/8 cup water
1 heaping tablespoon prepared horseradish
1 heaping tablespoon honey

Blackened Steak:
Ribeye Steak - 1 inch thick
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder

Combine all the steak ingredients in a bowl and then dust all sides of the steak with the blackening seasonings.  Let sit at room temperature for about 30 minutes.

In a saucepan over medium heat, cook the cranberries and water for about 10 minutes, or until the cranberries are bursting.  With a wooden spoon, mash the berries so they make a semi-smooth sauce.  Add the horseradish and honey.  TASTE the sauce, and add more honey and/or horseradish depending on your tastes.  Season with a pinch of salt and black pepper.

Preheat a grill to medium-high heat.  Grill the steak for about 5 minutes on each side, longer if you like your steak medium-well or well done.  Let the steak rest for about 10 minutes before slicing.  If you're serving as an appetizer, cut into small bite-sized pieces, or leave whole for an entree.