Goat Cheese Crusted Strip Steak

10 ounces striploin 12-ounce steak center cut choice 1" tail 1180A, refrigerated (#37084)
1/8 ounce garlic whole peeled reclosable bag 100-130 count/pound fresh, roasted (#V5377)
2 ounces VILLA FRIZZONI® sauce Marinara chunky gluten free (#12072)
1 ounce kale green clean and trimmed fresh (#78277)
1 tablespoon oil olive 10% blended (#15070)
1/2 ounce COBBLESTREET MARKET™ goat cheese crumbles (#12854/#18816)
1/2 teaspoon seasoning Italian coarse (#25972)

Season the steak liberally with salt, pepper and Italian seasoning, and grill to the desired temperature.
Meanwhile, place the oil into a hot sauté pan and sautée the kale until well wilted.
Place the goat cheese on top of the steak and melt in an oven or salamander.
Place the steak on top of the Marinara sauce and kale.