Here are the following ingredients:
Follow these cooking methods/directions: 1. Load fire bowl of kamado-style grill with natural lump charcoal in an even 2-inch (5 cm) thick layer. Light the charcoal with a paper towel in the coals or charcoal-safe fire starter and place the grill grate over top. Close lid and preheat to medium-high (400°F/200°C), adjusting the top and bottom vent to achieve this constant temperature. 2. Reverse Marinade: Meanwhile, combine onion, garlic, oil, vinegar and salt and pepper, to your taste, in a shallow dish that will fit the cooked beef cubes. Set aside. 3. Kabobs: Cut steak into 1-inch (5 cm) cubes and pat dry with paper towel. Season liberally with salt and thread onto skewers. Place the skewers on preheated lightly oiled grill and cook for about 8 minutes, turning to brown on all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Remove the beef cubes from the skewers and place directly into the Reverse Marinade, turning to coat. Let rest for 5 minutes. 5. White Sauce: Meanwhile, whisk together mayonnaise, vinegar, mustard, maple syrup, horseradish, lemon juice, Worcestershire sauce, garlic powder and onion powder in a medium bowl. Season with salt and pepper to taste. 6. To Serve: Put a spoonful of the White Sauce into each cocktail glass. Use toothpicks to pick up each beef bite cube from marinade and place into each cocktail glass on top of the White Sauce (discard excess marinade). Serve garnished with chives. Gas Grilling Method: Cook skewers in closed barbecue preheated to 400°F (200°C) for about 8 minutes, turning to brown on all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).