Heat a barbecue or indoor grill to medium-high. Season the steaks with salt and pepper. While the grill heats, heat the oil in a large skillet set over medium-high. Add the onion, bell peppers, mushrooms, snap peas, garlic and rosemary and cook until the vegetables are crisp/tender, about 4 to 5 minutes. Add the vinegar and honey, toss to combine, and then turn the heat to low.
Grill the steaks to the desired doneness, allowing 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare. Spoon the vegetables onto a platter. Slice the steaks and fan on top of the vegetables. Garnish with rosemary sprigs and serve.