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.
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.
Meanwhile combine Roasted Garlic-Fig Sauce ingredients in small bowl. Set aside.
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.
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.
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.
4 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.
Recipe courtesy of American National CattleWomen, Inc. created by Barbara Estabrook, Rhinelander, Wisconsin