Brined Bison Flank Steak

1 quart cool water (bottled spring water preferred) #189;cup kosher salt, Diamond Crystal preferred, see note #188; cup granulated cane sugar 12 black peppercorns 1 bay leaf 1 pound bison flank steakAdd water, salt, sugar, peppercorns and bay leaf to a 1-gallon zipper-lock plastic bag; seal bag and shake bag until sugar and salt dissolves. Set bag aside. Lightly score both sides of the flank steak, add to the brine, push air out of the bad and seal. Lay the bag on the kitchen counter for 30 minutes and no more than one hour. Lightly spray a heavy-bottomed skillet (cast iron skillet preferred) with oil and place over medium-high heat. Remove steak from brine, discard brine, pat dry steak dry with paper towels and place in hot skillet. Cook for 4 minutes, turn and cook for 3 minutes more for medium. Remove steak from skillet to cutting board and let rest for 5 minutes. Slice steak across the grain into thin slices. Serve immediately. Serves three.Cook's note: Morton's kosher salt is denser than Diamond Crystal, so if you use Morton's, measure 1/4 cup plus 2 tablespoons. If using finer table salt, use just 1/4 cup.@Recipe nutrition:Nutrition values per serving: 162 calories (15.3 percent from fat), 2.7 g fat (1 g saturated fat), 0.5 g carbohydrates, 0 fiber, 32.2 g protein, 93 mg cholesterol, 471 mg sodium.