3 lb. roast, either top round or sirloin
Crushed garlic
Salt
Pepper
Wine vinegar

Trim off unnecessary fat and nerves from meat. Cut cross grain into 1/4 inch slices. Spread slices on a board and tenderize with the edge of a saucer. Season with salt and pepper. Sprinkle with wine vinegar and diced garlic, according to taste.

Roll into a roll and place in a dish and let stand overnight to marinate, for at least 2 hours. Unroll and fry in half oil and half butter 1 minute on each side. Fry an egg for each piece of steak in drippings and place 1 egg on each piece of steak.

In another pan fry potatoes (cut into thin strips) in oil. Place steaks on platter and fried potatoes on side. Serve with Portuguese bread.