Ingredients:
Sauce:
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.