Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results.  A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak.  I recently saw an article in Food52 with a similar idea, marinating steak after cooking it rather than before cooking it, and I tried it with good results last night.  I mixed up a batch of a Thai-influenced marinade from Food52 (recipe below), grilled a small piece of sirloin, allowed it to rest for 5 minutes, and then cut it into thin slices against the grain, and marinated it in a few tablespoons of the marinade for 15 minutes.  The marinated steak was then put into a main-course salad with white beans and roasted peppers and a vinaigrette.  Together with a bottle of Beaujolais Villages, it was a fine dinner.

I am sure the same basic idea can be done with other marinades.

Thai-influenced marinade

6 Tbs. fish sauce (preferably Red Boat brand)

2 Tbs. water

3 Tbs. lime juice (about 1 medium lime)

3 Tbs. brown sugar

¼ tsp. red pepper flakes

Add ingredients together in a small bottle and mix well