1 (2 lb.) flank or butterfly steak
1 c. frozen spinach, drained
1 c. pitted olives, sliced
1 tbsp. instant minced onion
1/2 tsp. garlic salt
1/4 tsp. pepper
1 egg, beaten
1 tbsp. oil
1/2 c. sherry
1 c. sour cream

Combine spinach, 1/2 cup olives, onion, seasonings and egg. Spread on steak. Roll up lengthwise, tie with string. Brown in oil. Pour sherry over meat. Cover and simmer 15-20 minutes. Remove. Add sour cream and olives. Heat gently. Serve over sliced meat. 6-8 servings.