For the potatoes

1. Fill a pot with water and a teaspoon of salt and bring to a boil. Add the potatoes and allow to return to a boil. Reduce heat to medium and cook 10 – 15 minutes, until potatoes are just fork tender. Drain the potatoes into a colander and let cool. This step can be done several hours ahead of time.
2. minutes before you are ready to serve, heat the grill to medium high or the oven to 450 degrees. Combine garlic and olive oil in a small bowl. Set aside.
3. Spread a clean dish towel on the counter and place the potatoes on the towel, a couple inches a part from each other. Using the heel of your hand, smash down on the potatoes until they are about 1/2″ thick. The potatoes will easily yield to pressure so take care not to over smash them.
4. If grilling, set a grill pan on top of a baking sheet (to catch any oil drips). Dunk each smashed potato into the olive oil and garlic mixture and place on the grill pan. If you are going to oven roast the potatoes place the potatoes directly on the baking sheet. For crispy potatoes do not over crowd or the potatoes will steam and not crisp. Scrape up any residual garlic from the bowl and disperse over the potatoes. Season with salt and pepper.
5. Grill the potatoes for 6 – 8 minutes on each side, until they are crispy on the outside. If you are oven roasting, roast the potatoes for 20-25 minutes, turning once. Remove from the grill or the oven and immediately sprinkle with parmesan cheese while the potatoes are still hot. Set aside.

For the steak

1. The steak can be grilled alongside the potatoes. Rub the steak with olive oil and season with salt and pepper. Grill to medium rare. Remove from the grill and allow to rest 10 minutes before slicing. Slice across the grain in thin slices.

For the chimichurri

1. While the potatoes and steak are grilling, make the chimichurri. Put the garlic cloves in a food processor and whirl until minced. Add the shallots and pulse until finely chopped. Add fresh herbs, pepper flakes, 1 t salt, pepper and lemon juice and pulse until finely chopped.
2. Stream in 1 cup of olive oil through the tube feeder while pulsing to incorporate. Taste and adjust seasoning. Set aside.

To assemble the salad

1. Arrange the smashed potatoes on the bottom of a large serving platter. Arrange the lettuce strips around the periphery of the bowl, like a wreath. Arrange the roasted tomatoes around in another ring just inside of the lettuce. Layer the steak strips on top of the potatoes. Drizzle with chimichurri sauce and garnish with radish slices.