Attempting to take flank steak kabobs to a Milwaukee Brewer game this weekend. I precut the steak into thin cuts and put them on the bamboo skewers and will put the whole thing in the marinade tonight. Now I have a concern I may have cut them too thin. They look similar to bacon... Am I going to end up with shoe leather because they are going to cook so quick or will my marinade dissolve these thin little cuts? Do I need to start all over and use the cut slices for some sort of stir fry? Any help is appreciated!