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Steak on a Stick

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Making an appetizer for tomorrow night. I have a flap steak. Should I cube it or slice thin and thread on stick. Since they will be in smaller pieces I plan on only marinating an hour or two..opinions. Marinating in oil, lime, garlic, onion, s&p. Want to serve with a Chimichurri sauce on side.

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  1. Sliced thin and marinated would be my vote.......sort of like a Beef Satay.