Question: I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?

Answer: 
My favorite way to handle this situation is to allow the steak to defrost in the refrigerator and then slice it thinly for a steak sandwich with provolone cheese.
First wrap in foil. You don't want plastic anywhere near your steak if you can help it to avoid that plastic frozen dinner taste. Then wrap airtight in plasric wrap - not plastic bag.