Preheat oven to 350 degrees F (180 degrees C).
Hand tear the Baguette (2) into 1 inch pieces. Place the pieces into a large bowl and drizzle with Olive Oil (2 tablespoon) and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss until all the pieces are well coated.
Place the bread on the sheet pan. Bake for 15 minutes until toasted, remove from oven and allow to cool.
Raise the oven temperature to 500 degrees F (260 degrees C).
Wipe the bowl you used for the bread with paper towels. Halve the Cherry Tomato (5 ounce) and place in the bowl.
Cut Red Onion (1/2) in half and peel ONLY half; place other half in fridge as this will be extra. Cut into 1/4 inch thin slices. Separate the onion slices and add to bowl with tomatoes.
Pull the Curly Endive (3 ounce) leaves apart; hold.
In a medium bowl, use a fork to whisk together the Red Wine Vinegar (2 tablespoon), Tomato Paste (1 teaspoon), and Olive Oil (1/4 cup); set aside.
Mince ONLY 6 Fresh Chives (0.25 ounce) and add to the vinaigrette.
Pat dry the Hanger Steak (2) with paper towels. Season each with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat Olive Oil (1 tablespoon) in a medium sauté pan over high heat. Sear on one side only for 1 to 2 minutes or until a nice crust.
Turn the steaks over. Place pan in the oven for 2 to 3 minutes for medium-rare. Add or subtract 1 to 2 minutes for more or less doneness. Remove steaks from pan; rest.
To the bowl with the tomato mixture, add the frisée and the toasted bread pieces and toss to combine.
Drizzle the vinaigrette over the panzanella, season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) and toss again.
Slice the steak thinly, against the grain. Place the panzanella in the center of two plates.
Fan the thinly sliced steak around the edge of the salad. Garnish each plate with only HALF the Blue Cheese (2 ounce). Serve and enjoy!