Ingredients

• 2 cloves garlic, minced
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon pepper
• 1 boneless beef top sirloin steak, cut 1-inch thick (1 1/2 pounds)
• 1/3 cup dry red wine
• 1 cup uncooked bulgur wheat
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup freshly chopped mint leaves
• 1/4 cup chopped salted roasted un-blanched almonds
• 1/2 cup dry red wine
• 1/3 cup roasted garlic-onion jam
• 1/3 cup thinly sliced dried figs, stems removed
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Chopped almonds and fresh mint leaves, optional

Instructions

1. Combine garlic, pumpkin pie spice and pepper in a small bowl. Press evenly onto beef steak. Place steak and 1/3 cup wine in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning once.
2. Prepare bulgur:
3. Combine bulgur, water, salt and pumpkin pie spice in small saucepan; bring to a boil. Reduce heat to low; cover and simmer about 15 minutes or until tender and water is absorbed. Fluff with a fork. Stir in mint and almonds; keep warm.
4. Meanwhile combine Roasted Garlic-Fig Sauce ingredients in small bowl. Set aside.
5. Remove steak from marinade; discard marinade. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 20 minutes for medium-rare to medium doneness, turning occasionally. Remove to cutting board; keep warm.
6. Add sauce mixture to same skillet. 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. Remove from heat.
7. Carve steaks into slices and season with salt and pepper, as desired. Serve steak over bulgur; drizzle with sauce. Garnish with additional almonds and mint, if desired.