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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.

Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

Cook Time: 45 Minutes

Servings: 6

Ingredients: 18

(Keeps screen awake)

Ingredients

Bulgur:

Roasted Garlic-Fig Sauce:

Preparation

  1. Step 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. Step 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. Step 3

    Meanwhile combine Roasted Garlic-Fig Sauce ingredients in small bowl. Set aside.

  4. Step 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. Step 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. Step 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.

Nutrition Information

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.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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