Sesame-Soy Sirloin

I prefer to make a lot of meals on one day then serve them over the next two weeks. I believe I have written to a lot of you about your preferences for a paper I did for school. This is one of the recipes I like to make in batches. Since Brynn recently acquired a lot of beef she might find this recipe especially helpful.
This recipe has been modified from "Fix Freeze Feast, by Kati Neville and Lindsay Tkacsik".

Makes 3 Entrees, 4 Servings Each
6 pounds boneless top sirloin steaks (I have used other steaks with equal success. London Broil is my favorite for this. I just cut it up into portion size).
1/2C soy sauce
1/4C lime juice
2T sesame oil
2T brown sugar
3T minced garlic
3T sesame seeds
3T crushed red pepper flakes (optional)
1t freshly ground black pepper
3 one-gallon freezer bags, labeled

1. Rinse and divide steaks evenly among the freezer bags.
2. Whisk together the rest of the ingredients (not the bags).
3. Divide the marinade equally over the meat. Seal the bags, and freeze.

To cook:
1. Completely thaw one entree in the fridge. Separate your steaks from the marinade. Pour the marinade in a bowl so you can use it to baste your steaks as you cook them.
2. Prepare a medium fire in a gas or charcoal grill. Or, fry in a cast iron skillet on your stove top.
3. Cook steaks for 14 - 18 minutes for medium-rare to medium. Turning occasionally and baste as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.