In Gord we trust!
That is a fair point.I went under that thought too, with a London Broil. I marinated it, vacuum sealed it and into the -10F freezer it went for about 2 weeks until I was off and could enjoy it. I thawed it and seared it on the grille to a rare but warm inside and seared outside. Added a couple of baked taters to it and it was absolutely great, taste and edibility wise. It was marinated in garlic, onion, Kosher salt, fresh ground black pepper and olive oil.
The next day I couldn't get out of the bathroom. I know, TMI. I have made plenty of London Broils the same way, just never vacuum sealed them. I never had any problems at all with them. I can only attribute that incident with the marinade and freezing. Never again!
My frozen vac sealed steaks did not turn out as tender and my refrigerated marinated steaks and yes also the bathroom factor.
Going forward I will just refrigerate marinate.
Live and learn.