Pre heat plancha to medium-high, the grill to high and fryer at 350°.

Season steak with salt, pepper and oil. Place steak on the grill, making sure you grill every side. Grill until your desired temperature (or degree of doneness, although for a better dining experience, this steak is best served medium-rare to medium).

Take steak off the grill and reserve in a warm place until plating.

Add oil to plancha and sear cheese triangles on both sides (about 40 seconds per side), set aside until plating.

Once the fryer comes to temperature, place raw pork skins into a fryer basket then place another basket on top. This will ensure that pork rinds stay submerged in the hot shortening and cook evenly and properly for around 90 seconds. Bring out and season with Cajun seasoning, hold until plating.

Slice tomato and lettuce, set aside.

Use an entrée size plate, place tomato slices, place lettuce on top, then seared cheese. Next slice steak on a bias and, carefully place on top of cheese.

Finally garnish with pork skin, shaved red onions, balsamic glaze and blood orange & shallot dressing.