Mix the marinade ingredients together and marinate the steak cubes for 1 ? to 2 hours.
Marinate the tomatoes in the vinaigrette.
Tear the bread into 24* bite sized chunks and place on a sheet pan.
Drizzle a little olive oil (maybe 1 Tbsp) over the bread and toss to coat. Toast in a 425f oven for 8 minutes or until crispy. Season with a pinch of salt. Set aside.
About 15 minutes before you are ready to grill, make the sauce. In a pan over medium high heat, saute the shallot in butter for 2-3 minutes. Add the garlic and cook another minute, reducing the heat if necessary to keep from burning the garlic.
Deglaze the pan with the marsala wine and let it simmer until it reduces it's volume by about half. Add the beef stock and stir in the demi glace until it is dissolved. If you don't have demi glace you could try substituting beef base but I would start with 1 Tablespoon and add from there. Taste for seasoning. I added a pinch or two of salt and about 4 twists from a pepper grinder. Set aside.
Place 1 piece of steak on the end of each cocktail skewer.
Preheat your grill to medium high heat. Use a kabob shield (you can make one by folding a piece of heavy duty foil over several times) to protect the exposed skewer. Grill for 5-6 minutes, turning every minute or so.
Remove from grill and add 1 half tomato to the skewer. Return to grill for one more minute.
Remove from grill. Add 1 piece of toast to each skewer.
Reheat the sauce over medium low heat. Add the chives and stir in a cold tablespoon of butter until it melts. (This will help re-emuslify the sauce and keep it from splitting when reheating.)
Serve the kabobs warm, topped with the sauce.
Don't sauce them until ready to serve, the bread needs to be crisp, not soggy.
The quantities written for bread, tomatoes and skewers are estimated based on getting about 24 pieces from a 1" ribeye steak. If you use beef fillet, bigger or smaller steaks, your counts may differ.
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