Crohn's Friendly

Portabella and Leek Sirloin

• 2 4-oz. sirloin steaks
• Salt and pepper
• 1 portabella mushroom
• 1 leek
• 2 Tablespoons Chobani 0% Nonfat Greek Yogurt
• ½ teaspoon spicy brown mustard
• ½ teaspoon prepared horseradish
• Toothpicks

1. Place steaks between two sheets of waxed paper on cutting board
2. Use mallet to pound chicken breast into ¼" to ½" thickness
3. Season with salt and pepper
4. Remove gills and stems from portabella mushroom, slice portabella and place on top of tenderloin
5. Remove ends from leek, cut down center and rinse away dirt
6. Place two to three pieces of leek on tenderloin
7. Combine Greek yogurt, brown mustard and horseradish
8. Top mushrooms and leeks with 1 teaspoon yogurt sauce, reserving remaining sauce for dipping
9. Roll steak around vegetables and secure with toothpick
10. Grill steaks until desired wellness

Serves: 2  |  Calories: 159  |  Fat 6g  |  Carbs 0.5g  |  Protein 24g