Sauces don't have to be red. One of the best I know of is the Argentinean Chimichurri sauce. This combination of Italian Parsley, cilantro, olive oil and spice is a truly outstanding accompaniment with any grilled meat or chicken. Here is a quick and easy recipe, or if pressed for time Trader Joes carries a nice stand in.
1 bunch broad leaf parleys (Italian)
1 bunch cilantro
3 T. capers
2 garlic cloves
1 1/2 T. red wine vinegar
1 1/2 T. coarse sea salt
1/2 tsp red pepper flakes
1/2 tsp coarse ground black pepper
1/2 cup olive oil
Combine parsley, cilantro, capers, and garlic in food processor and mix. Add vinegar, salt, red and black pepper, and pulse. Pour in olive oil and mix until well combined. Once blended, let the sauce sit for 30 minutes to allow flavors to blend.
Another standard is the great American horseradish sauce. Quite simply the combination of sour cream, preferably light, and creamed horseradish, simply spoon in one or two teaspoons at a time until you achieve the right amount of kick. Add salt to taste. This sauce is great on a flank steak or on the side of a nice New York strip.