Recipe Share: Grilled Filet Mignon with a Tomato, Olive, and Onion Salad and Grilled Corn on the Cob.

This is another recipe I love from the Jillian Michaels' Body Shred nutrition program. I've done 2 rounds of Body Shred now, and I love it. I tweaked her recipe a bit (mostly by adding some reduced fat blue cheese to my steak and by eating grilled corn on the cob with it.)

Ingredients:
4 4 oz. filet mignon or sirloin steaks
fresh ground pepper
4 cups baby spinach, cleaned and dry
4 plum tomatoes, cut into 8ths
16 black Greek olives, roughly chopped (I used Kalamata)
1 red onion, sliced thin
8 tsp. extra virgin olive oil
4-6 tsp. balsamic vinegar
4 Tbsp. reduced fat blue cheese
4 corn on the cob
butter
salt and pepper

Directions:
Season the steaks with pepper and any other herb of choice. (I used kosher salt on mine.) Broil or grill steaks on medium high, on each side, until desired doneness is achieved. I cooked mine about 4 minutes per side, because I like mine to not be totally pink in the center. Put husked corn directly onto grill grates. Grill for 10-12 minutes turning a bit every few minutes until corn looks a bit browned and kernels are plump. Salt and pepper your corn and add butter if desired. Divide spinach among 4 plates. Make tomato salad by tossing together the tomatoes, olives, onions, oil and vinegar. Serve the steak on top of spinach and aside the tomato salad and corn. Enjoy!