Heat 1 Tb of Olive Oil in a skillet over Medium-High Heat. Add the Red and Green Bell Peppers, Zucchini, Onion and Mushrooms until they are still crisp and just starting to turn tender
While the skillet is coming to temp and the vegetables are cooking rub both sides of the steaks with a coat of Olive Oil. Sprinkle with Salt, Pepper and some chopped fresh Rosemary. Start heating your grill or Grill pan to Medium-High heat
Place the cooked vegetables at one end of the steaks and then roll them up. Secure with either toothpicks or cooking twine
Place on the rolled steaks on a grill or grill pan and cook over Medium-High heat for 2-3 minutes per side.
When the vegetables of the steaks are almost done cooking (and before adding the to the steaks) heat a small pan over Medium-High with 1 tsp of Olive Oil. Add the Garlic and cook for 1 minute
Add the Balsamic, Red Wine, Brown Sugar and Rosemary sprigs and bring the pan to a quick boil. Then reduce the heat and allow to simmer for 5 minutes while finishing rolling the steaks
While the steaks are cooking on the grill add the Beef Stock to the Balsamic mixture and bring it back to a boil then once again reduce the heat and allow it to simmer for 15 minutes while the Steaks finish cooking on the grill.
Discard the Rosemary Sprigs and spoon the glaze over the top of the finished Steak Rolls