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Prime Rib-Eye Steaks with Mustard Cheddar Salsa Crust and Mustard Greens alla Padella

1/2 cup olive oil
20 cloves garlic, peeled
3 Tbsp. chopped fresh thyme
3 Tbsp. Dijon mustard
3 boneless beef rib-eye steaks, cut to 1 to 1-1/2 inches thick
Salt and freshly ground black pepper
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil

Prepare grill. Combine oil and garlic in a skillet, stirring to coat garlic with oil. Cook over medium-low heat until garlic is golden brown and tender, about 10 minutes. Strain garlic, reserving oil. Transfer garlic to a small bowl; mash with a fork. Stir in thyme and mustard; set aside.
Rub reserved oil over steaks; season well with salt and pepper. Grill over medium-high heat 4 to 5 minutes per side for medium-rare.* (As an alternative, steaks may be cooked in a ridged grill pan over medium-high heat 5 minutes per side or until desired doneness.) Transfer steaks to a baking sheet.
Spread mustard mixture evenly over steaks. Mound cheese over steaks, spreading to edges with fingers. Bake in a preheated 450°F oven for 8 minutes or until cheese is melted. Carve steaks crosswise in half; serve immediately.
DIRECTIONS FOR MUSTARD GREENS ALLA PADELLA: Cook greens in simmering salted water to cover 5 minutes; drain. Rinse with cold water; drain well.* (Greens may be prepared to this point, covered and refrigerated up to 8 hours before cooking.)
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook 2 minutes or until just beginning to brown. Add drained greens, salt and pepper; toss well and cook 2 to 3 minutes or until hot.
Remove from heat; drizzle remaining 1 Tbsp. oil over greens. Serve with lemon wedges.