Slice the grilled steak into thin strips that are ⅛ to ¼ inch thick and 3-4 inches long.
Place the steak strips in an airtight container along with the red wine vinegar, ¼ cup of the chives and salt and pepper to taste.
Mix thoroughly and set aside in the refrigerator to marinate for at least 4 hours, preferably overnight. Shake the container periodically to aid the marinating process.
When the steak is ready, arrange the strips on a serving plate attractively.
Strain the chives from the marinade, reserving the vinegar, and place them in a small bowl.
Add the remaining chives, olive oil, parsley, shallot, mustard and honey, and mix thoroughly.
Add 3 or 4 tablespoons of the reserved marinade, spooning it over the top of the steak to garnish.
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