The heart of the backdoor cookout has been going through some very innovative changes in the last few years. The days of hot dogs and burgers with potato salad and beers are being challenged and maybe eclipsed by our new and creative approach toward food. Although grilling is not typical of French bistro repertoire, it definitely plays a role in the American bistro kitchen. I really enjoy the fun of cooking outside for a crowd of people. I love the way the smoky nature of the beef blends with the warm vinaigrette. The technique for making the vinaigrette can be used equally well with poultry and fish. Serve this dish with a light, mixed green salad.
