Raspberry Vinegar-Glazed Steak Rolls

8 thin slices sirloin or flank steak
SIDS PEPPER & GARLIC OIL
SIDS SALT & PEPPER
Sprinkle of SIDS CRAZY SALT
Fresh rosemary, chopped
Rice bran oil, for cooking
1 orange bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 red onion, halved & thinly sliced
A few white button mushrooms, cut in thin strips
ROSEMARY GLAZE:--
1 tsp rice bran oil
1 large clove garlic, minced
¼ cup SIDS RASPBERRY VINEGAR
2 tbsp dry red wine
2 tsp brown sugar
2 sprigs fresh rosemary
¼ cup beef stock

Rub each side of the steak slices with a little SIDS PEPPER & GARLIC OIL. Sprinkle with SIDS SALT & PEPPER, a very light sprinkle of SIDS CRAZY SALT and some chopped fresh rosemary.
Heat one tablespoon of rice bran oil in a frypan over medium-high heat and cook the vegetables until crisp-tender, seasoning with SIDS SALT & PEPPER.
Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
ROSEMARY GLAZE: Heat the rice bran oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the SIDS RASPBERRY VINEGAR, red wine, brown sugar and rosemary sprigs then bring to a rapid boil. Reduce heat and simmer uncovered for 5 minutes. Add stock, return to a boil, reduce the heat and simmer for another 15 minutes. Discard the rosemary sprigs.
Prepare the grill then grill on each side for about 2 minutes, according to desired doneness. Do the same if cooking them in a frypan, frying over medium-high heat until done.
Serve immediately drizzled with the rosemary glaze. Baked potatoes make a great accompaniment.