Some meat cooks love their marinades. But I say, invest in the meat, not the marinade. If the meat is good, there’s no need to cover it up.
If anything, I’ll serve my meat simply seasoned but with a nice sauce, like this Argentine chimichurri, a garlic-and-herb vinaigrette. Serving meat with sauce puts the diner in control of how strongly seasoned their meat is.
Chimichurri is best prepared at least a day ahead so the flavors can develop. It will continue to age nicely for a few days in the fridge. Applied to fire-cooked meat, the spicy, oily, acidic fragrance of the chimichurri interacts with the lightly charred, crispy, smoky exterior of the meat to create a lovely contrast.
To make chimichurri, dissolve one teaspoon of coarse salt into a half-cup of water. Chop a head of garlic, a cup of fresh parsley, and 1/4 cup fresh or dried oregano (or marjoram), and add it all to a blender, along with 1 tablespoon crushed red pepper. Blend, adding 1/4 cup red wine vinegar and then 1/2 cup olive oil. Finally, blend in the salt water. Transfer to a jar with a tight-fitting lid and keep it in the refrigerator.