Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

40 to 45 minutes


Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (1-1/2 pounds)
2cloves garlic, minced
1teaspoon pumpkin pie spice
1/2teaspoon pepper
1/3cup dry red wine
1tablespoon olive oil
Salt and pepper
Chopped almonds and fresh mint (optional)

Bulgur:
1cup uncooked bulgur wheat
1-1/2cups water
1/2teaspoon salt
1/2teaspoon pumpkin pie spice
1/4cup chopped fresh mint
1/4cup chopped salted roasted unblanched almonds

Roasted Garlic-Fig Sauce:
1/2cup dry red wine
1/3cup roasted garlic-onion jam
1/3cup thinly sliced dried figs, stems removed
1/2teaspoon pumpkin pie spice

Instructions:
1.Combine garlic, pumpkin pie spice and pepper; press evenly onto beef steak. Place beef steak and 1/3 cup wine in 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. 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.
3.Meanwhile combine Roasted Garlic-Fig Sauce ingredients in small bowl. Set aside.
4.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.
5.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.
6.Carve steaks into slices; season with salt and pepper, as desired. Serve steak over bulgur; drizzle with sauce. Garnish with additional almonds and mint, if desired.

Makes 6 servings

Nutrition information per serving: 593 calories; 16 g fat (4 g saturated fat; 8 g monounsaturated fat); 74 mg cholesterol; 415 mg sodium; 59 g carbohydrate; 9.7 g fiber; 46 g protein; 13.6 mg niacin; 1.0 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 47.2 mcg selenium; 8.5 mg zinc.

Cook’s Tip: Four beef shoulder center steaks (ranch), cut 3/4 inch thick (about 5 ounces each) may be substituted for top sirloin steak. Cook 9 to 12 minutes as directed above for medium rare to medium doneness, turning occasionally.

Cook’s Tip: If Onion and Roasted Garlic Jam is unavailable, add ½ cup diced onion and 2 small cloves garlic, minced to same skillet used to cook steaks. Cook and stir over medium heat 3 to 4 minutes or until onion is tender. Meanwhile combine 1/3 cup apple or grape jelly with wine, figs and pumpkin pie spice as directed in recipe. Add jelly mixture to same skillet stirring to combine and to dissolve any brown bits attached to bottom of pan. Bring to a boil; cook 1 to 2 minutes, stirring constantly until sauce thickens and coats the back of a spoon. Remove from heat. Continue as directed in recipe.

Cook’s Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order