Remove the flank steak from the packaging and set aside.
In a small bowl stir together ½ teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground black pepper.
Rub the seasoning mixture evenly on both sides of the flank steak.
Heat the cast iron skillet over medium high heat. Pour in the 2 tablespoons olive oil and allow it to heat thoroughly.
Carefully add the steak to the hot skillet. Allow the steak to cook undisturbed for 6 minutes. Carefully flip the steak to the other side and allow it to cook for an additional 6 to 8 minutes depending on your level of preferred doneness.
Remove the steak from the cast iron skillet and place on a plate to allow it to rest for 10 minutes. While the steak rest, begin making the sun dried tomato pesto.
Using a food processor or blender, add the ½ cup sun dried tomatoes in oil, 1 clove of garlic, ¼ cup basil, 2 tablespoon apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 3 tablespoons of water. Process or blend until combined and slightly chunky. For a smoother pesto, add more water until you reach the consistency that you prefer.
Top the flank steak with the sun dried tomato pesto and serve warm. Enjoy!