Turkish-Style Sirloin with Roasted Garlic-Fig Sauce (New Dynamic Beef Dishes)

Total Time:
2 hr 50 min
Prep:
30 min
Inactive:
2 hr
Cook:
20 min

Yield:
6 servings
Level:
Easy

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
  • Bulgur:
  • 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
  • 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
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Chopped almonds and fresh mint leaves, optional
Directions

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.

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.

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.

Cook's Tip: 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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