Giada’s no-sweat gourmet grilled treats

Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes, then cut them crosswise into thin slices.

Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture to taste with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then even amounts of the warm steak slices On the bottom piece of bread. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.

Preheat a gas or charcoal grill with a cover. Dust a baking sheet with cornmeal. Set aside.

Using a mandoline slicer, slice the apples and beets into 1/16 to 1/8-inch-thick slices. Set aside.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle. Using a 4-inch found cookie cutter, cut out 6 circles of dough and transfer to the prepared baking sheet. Divide the Fontina cheese and sprinkle on top of each circle of dough. Divide the apple and beet slices and place on top. Add the goat cheese and sprinkle with herbes de Provence.

Drizzle with olive oil and place on the grill over low, indirect heat. Cover the grill and cook for 8 to 10 minutes until the crust is crisp and golden and the cheese begins to melt.

Prepare the barbecue (medium-high heat).

Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm.

Preheat the grill for medium-high heat. Line a large baking sheet with parchment paper or foil. Place the sugar on a small plate. Arrange the bread slices on the baking sheet. Generously brush the butter over the bread slices. Dip the bread slices, butter side down, into the sugar. Return the bread slices, sugar side up, to the baking sheet. Grill until the crostini are lightly toasted. Immediately arrange the chocolate pieces in a single layer atop the crostini.

Meanwhile, thread 2 marshmallows onto each of 6 skewers. Roast the marshmallows directly over the grill flames or the stovetop flames until toasted to desired doneness. Push 2 roasted marshmallows onto the chocolate on each crostini and serve. Repeat to make 12 s'mores total.