|Flank steak/Skirt steak||1 1⁄2 Pound, trimmed of fat and cut crosswise into strips 1/4 inch thick and 2 inches long|
|Half and half||2 Cup (32 tbs)|
|Paprika||1 1⁄4 Teaspoon|
1. Heat 2 tablespoons of the butter in a heavy 12-inch skillet over moderately high heat until bubbly. Add half the steak slices and cook for 3 to 4 minutes on each side until brown. Using a slotted spoon, remove the slices to a platter. Cook the remaining steak the same way and add to the platter.
2. Raise the heat to high. Add the half-and-half, paprika, and salt to the skillet, and boil, stirring, for 4 to 6 minutes, or until the sauce has thickened slightly. Stir in the remaining 2 tablespoons of butter. Return the steak and any accumulated juices to the skillet. Reduce the heat, and simmer, uncovered, until heated through—about 3 minutes. Serve over buttered noodles or rice.