Wash and chop herbs. Mix the herbs with pepper and olive oil in a flat bowl. Place the steaks in the marinade and turn to coat. Refrigerate the steaks in the remaining marinade overnight.
For the dip, peel and chop the onion. Heat oil and sauté the onion for 8-10 minutes. Clean the chili pepper and cut it into little pieces. Then add it to the onion and briefly sauté it. Deglaze it with the sherry. Add the Cumberland sauce and stir. Chop the cranberries and combine it with the other ingredients. Season to taste with salt and pepper.
Take the steaks out of the marinade and pat it dry. Grill the steaks on a hot charcoal grill for 5 minutes on each side. Salt the steaks and serve them with rosemary and the onion-cranberry dip.
Recipe courtesy of the Cranberry Marketing Committee USA