I do that all the time as well. For pork and beef. I have a vacuum chamber so I can easily vac seal with liquids. I then either throw the frozen meat in marinade in the sous vide, or thaw and roast or braise.
I don’t marinate steaks since all I eat are prime. (I stock up on loss leader sales at Fairway when they have the $9.99 lb prime rib steak & rib eye sales.) If I was cooking a lesser grade and cut I would have no problem marinating and vac freezing.
As mentioned, if you don’t have a vacuum sealer, the marinade will protect them meat from freezer burn, if all the air is removed from the ziplock bag, or a tupperware is filled so that the meat is submerged fully.
