I really liked this idea for charring meat:
"Marinade your meat. Charring proteins like beef or chicken—whether in a pan or on the grill—causes the formation of heterocyclic amines, or HCAs, which some research has tied to cancer, explains Clare McKindley, R.D., L.D., of the University of Texas. But compounds in herbs like rosemary, oregano, thyme, mint, and sage help stabilize the sugars in your meat, which in turn limits the formation of HCAs by up to 88 percent, McKindley adds. Before you cook your meat, soak it for at least 30 minutes in store-bought or homemade marinades featuring those herbs, McKindley recommends. "
A real simple tip that may make a healthy difference, I will try to incorporate this into my cooking.
Four more tips after the link: