To make the cranberry salsa: Add the cranberries, shallot, and jalapeño to a food processor; process until finely chopped, about 15 seconds. Drizzle in the honey and pulse a few times to combine. Transfer to a bowl. Stir in the sugar and lime juice. Cover and refrigerate at least 15 minutes.

While the cranberry salsa rest, prepare the steak: Add the coffee, chile powder, salt, sugar, pepper, and mustard to a small bowl. Mix well. Brush both sides of the steak with olive oil. Rub 1-2 tablespoons of the spice mixture onto each side of the steak (reserve any remaining spice rub for another use).

Heat a heavy pan, preferably cast iron, over medium-high heat. When the pan is hot, reduce heat to medium. Add the steak; cook 5 minutes on each side or until cooked to your desired level of doneness. Transfer the steak to a plate and tent with foil; let rest 5 minutes. Slice thinly across the grain and serve with cranberry salsa.