Slice vegetables into strips and fry them in a tablespoon of olive oil until tender, add salt and pepper and set aside.
Season steaks with salt and pepper and sprinkle with olive oil.
Place some cooked vegetables vertically on each steak, roll it up and secure with a toothpick.
Prepare the glaze: in a saucepan heat 2 teaspoons of olive oil over medium heat, add chopped garlic and cook for 1 minute. Add apple cider vinegar, erythritol, wine, rosemary and bring to a boil. Add beef broth (or water) bring to a boil again, then reduce the heat and simmer for 10-15 minutes.
In a skillet heat a tablespoon of olive oil over medium heat and fry steak rolls for 2-3 minutes on each side or until done.