Prepare outdoor grill for cooking, if using. Heat medium saucepan over low heat; add olive oil, shallots and garlic with pinch of salt; sauté over low heat for 2 minutes, until shallots and garlic are aromatic and translucent. Add vinegar and water; reduce by half. Add cream; reduce by half (be patient, this takes some time).
Check seasoning; add salt and pepper if needed. Remove pan from heat and whisk in Havarti cheese, horseradish and chives. Keep fondue warm.
Season steaks liberally with salt and pepper and grill to your liking. Pour fondue into fondue pot over heat. Cut steaks into bite-sized pieces and dip!
Source: Adapted from Chef Michael Symon