Rub each steak with olive oil and season well.
Place steaks on a board and flatten slightly with palm of your hand.
Wrap a few rashers bacon around the sides of each steak.
Secure bacon with a stripped stem of rosemary (or a toothpick).
Heat a pan, griddle pan or coals to medium hot.
Cook steak until a good crust has formed, turn and cook other side. Sear sides to crisp bacon.
Rest for 5 minutes before serving with a green salad and chips.