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Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

Enjoy the Turkish flavors of this dish. Marinated sirloin paired with bulgur and topped with a savory spiced roasted garlic-fig sauce.

  • 45
    min
  • 6
    SERVINGS
  • 590
    Cal
  • 46 g
    Protein

Ingredients:

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1-1/2 pounds)
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 tablespoon olive oil
  • Salt and pepper
  • Chopped almonds and fresh mint (optional)
Bulgur:
  • 1 cup uncooked bulgur wheat
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped salted roasted unblanched almonds
Roasted Garlic-Fig Sauce:
  • 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

Cooking:

  1. Combine garlic, pumpkin pie spice and pepper; press evenly onto beef Top Sirloin 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 18 minutes for medium rare (145°F) to medium (160°F) 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.

593 CALORIES

0 % *

4g SAT FAT

0 % DV **

46g PROTEIN

0 % DV

5.2 mg IRON

0 % DV

8.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 593 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 74 mg Cholesterol; 415 mg Sodium; 59 g Total Carbohydrate; 9.7 g Dietary Fiber; 46 g Protein; 5.2 mg Iron; 13.6 mg NE Niacin; 1 mg Vitamin B6; 2.2 mcg Vitamin B12; 8.5 mg Zinc; 47.2 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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