Score both sides of meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern.
Place meat between 2 pieces of plastic wrap. Working from center to edges, use flat side of a meat mallet to pound steak into a 12x8-inch rectangle. Remove plastic wrap. Place meat in a plastic bag set in a shallow dish.
In a bowl, stir together the wine, green onions, bay leaf, Worcestershire sauce, the 1 clove minced garlic, 1/2 teaspoon salt ,and 1/4 teaspoon black pepper. Pour over steak in bag. Close bag. Marinate in refrigerator 4 to 24 hours, turning bag occasionally.
Meanwhile, in a large skillet, cook the bacon until just done, but not crisp. Drain on paper towels. In a small bowl, combine onion, parsley, the 2 cloves minced garlic, 1/2 teaspoon coarsely ground pepper, and the 1/4 teaspoon salt.
Drain steak, reserving marinade. Sprinkle one side of steak with parsley mixture. Lay bacon strips lengthwise on steak. Roll up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between the toothpicks into eight 1-inch-thick slices.
Place the steak slices, cut side down, on the rack of an uncovered grill directly over medium* coals. Grill for 10 to 12 minutes, turning once and brushing once with reserved marinade halfway through the grilling. Discard remaining marinade. Makes 4 servings.
To test the temperature of the preheated coals, place your hand above the coals at the height the food will be cooked. Start counting and if you need to remove your hand after 4 seconds, the coals are medium.