Roasted Garlic-Fig Sauce:
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.
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 18 minutes for medium rare (145°F) to medium (160°F) 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; season with salt and pepper, as desired. Serve steak over bulgur; drizzle with sauce. Garnish with additional almonds and mint, if desired.
Nutrition information per serving: 593 Calories; 144 kcal Calories from fat; 16 g 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;