Flank steak tagliata

I usually cook this Italian steak recipe in the oven, but I never get the desired crust. In my pre-Egg days, I tried it once on my Weber, but the lovely garlic and rosemary just came right off. Tonight I Egged it. I preheated my cast iron pan but cooked it perhaps a little too hot. Garlic and rosemary burned, but the steak came out great. Simply presented with arugula dressed with olive oil, a squeeze of lemon, and shaved parm. Roasted diced sweet potatoes on the side (not pictured). Nice summer meal. Recipe here: https://cooking.nytimes.com/recipes/1014601-peppery-flank-steak-tagliata-in-the-oven