Make a lengthwise cut horizontally through the steak to within 1/2 inch of the opposite side, without cutting through it. Open the meat so that it lies flat. Then flatten with a meat mallet as directed.
With the grain going left to right, roll up the stuffed steak jelly-roll style. Wrap bacon strips around the beef and secure with toothpicks.
Cut across the meat's grain between bacon slices to make eight pinwheel slices.