I found a great video, simple enough, but great for my purposes, which gave me everything I needed to tackle a domestic mountain: prep, freeze, and cook meat.
The video describes cooking flap meat in a simple marinade — soy sauce, pepper, garlic, and freezing the rest. Well, who wants to re-marinade each time? So I got several quart freezer bags, found me a big old flap meat portion at the Costco, sliced it up like the lady says, and prepped everything. I cooked one portion, and froze eight paired into four marinades. Interesting note: the marinade is far too salty to freeze at typical freezer temperatures. This alleviates my concern about freezing the meat inside a block of frozen marinade, with presumably worse ice pressure effects. Bonus!
The potential drawback is that the marinade may operate too long and cause either an excess saltiness or the complete dissolution of the steak into oatmeal upon decanting or cooking.
I’ll take my chances.
I was inspired to write just from the discovery that the marinade hadn’t frozen — wouldn’t ever freeze — and to me this means that the steaks should be BETTER OFF than if I had simply frozen them plain. Why? Any atmospheric moisture which could have adhered to the steak and caused freezerburn or physically wrecked the outermost fraction of an inch is now in a solution which refuses to freeze. A flap steak is particularly susceptible to this as it has a high fractal surface area — which you’ll see in the video. The meat itself is frozen solid (due to its internal water), but bathed in a protective and tasty marinade. Unlike my hapless brick meatloaf.
And I thought that was pretty cool.
Is this common knowledge or practice among the more talented home-runners?