Ingredients

1. 1 boneless beef top sirloin steak, cut 1 inch thick (1-1/2 pounds) *Four beef shoulder center steaks (ranch), cut 3/4 inch thick (about 5 ounces each) may be substituted for top sirloin steak. Cook 8 to 11 minutes as directed above for medium rare to medium doneness, turning occasionally.
2. 2 cloves garlic, minced
3. 1 teaspoon pumpkin pie spice
4. 1/2 teaspoon pepper
5. 1/3 cup dry red wine
6. 1 tablespoon olive oil
7. Salt and pepper
8. Chopped almonds and fresh mint (optional)

Bulgur:
2. 1 cup uncooked bulgur wheat
3. 1-1/2 cups water
4. 1/2 teaspoon salt
5. 1/2 teaspoon pumpkin pie spice
6. 1/4 cup chopped fresh mint
7. 1/4 cup chopped salted roasted unblanched almonds

Roasted Garlic-Fig Sauce:
2. 1/2 cup dry red wine
3. 1/3 cup roasted garlic-onion jam *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.
4. 1/3 cup thinly sliced dried figs, stems removed
5. 1/2 teaspoon pumpkin pie spice