There are many marinades for meat that contain garlic or herbs that simply burn when you cook the meat on the grill.  There are a couple of ways to season your meat after grilling that really serve to amplify flavor.

Simply season meat with salt and olive oil before grilling.  After grilling, here are some ideas for what you can do:

Lay hot meat down on a bed of fresh herbs.  I like to use a combination of fresh thyme and rosemary.  When the meat has rested for 30 minutes, transfer to a cutting board and slice.  The meat will now be infused with the aromas of the herbs.

Place 1 cup parsley leaves, 3 scallions, 2 peeled garlic cloves, 2 Tbs. capers, 2 Tbs. lemon juice, and ¼ cup olive oil in blender and blend until smooth.  Brush mixture on all surfaces of the meat just as it comes off the grill.  Let rest for 30 minutes before slicing.  You can also toss the sliced meat with this mixture for an extra layer of flavor.

For grilled lamb chops, here is one of my favorite preparations: combine ½ cup chopped mint, ½ cup chopped parsley, 1 Tbs. lemon zest, and ½ cup olive oil in bowl.  Brush mixture on lamb right after it comes off the grill.