Wash and chop the herbs. Mix the herbs with pepper and olive oil in a flat bowl. Place the steaks in the marinade and return to coat. Refrigerate the steaks in the remaining marinade overnight.
For the dip, peel and chop the onion. Heat oil and saute the onion for 8-10 minutes. Clean the chili pepper and cut into little pieces. Then add it to the onion and briefly saute it. Deglaze it with a shot of Noilly Prat. 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 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.