-
1
Combine garlic, pumpkin pie spice and pepper in a small bowl.
-
2
Press evenly onto beef steak.
-
3
Place steak and 1/3 cup wine in a food-safe plastic bag; turn steak to coat.
-
4
Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning once.
-
5
Prepare bulgur:
-
6
Combine bulgur, water, salt and pumpkin pie spice in small saucepan; bring to a boil.
-
7
Reduce heat to low; cover and simmer about 15 minutes or until tender and water is absorbed.
-
8
Fluff with a fork.
-
9
Stir in mint and almonds; keep warm.
-
10
Meanwhile combine Roasted Garlic-Fig Sauce ingredients in small bowl.
-
11
Set aside.
-
12
Remove steak from marinade; discard marinade.
-
13
Heat oil in large nonstick skillet over medium heat until hot.
-
14
Place steak in skillet; cook 15 to 20 minutes for medium-rare to medium doneness, turning occasionally.
-
15
Remove to cutting board; keep warm.
-
16
Add sauce mixture to same skillet.
-
17
Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce thickens and coats the back of a spoon.
-
18
Remove from heat.
-
19
Carve steaks into slices and season with salt and pepper, as desired.
-
20
Serve steak over bulgur; drizzle with sauce.
-
21
Garnish with additional almonds and mint, if desired.
-
22
Cook's Tip: 4 beef shoulder center steaks (ranch), cut 3/4-inch thick (about 5 ounces each) may be substituted for top sirloin steak.
-
23
Cook 9 to 12 minutes as directed above for medium-rare to medium doneness, turning occasionally.
