Puree some parsley with some garlic and shallot and some tarragon vinegar and some olive oil and some red pepper flakes.
Heat a cast iron skillet till it smokes enough to make you nervous. Salt and pepper on each side of the hangar steak. Drop it in the pan. (Check next to the stove that the fire extinguisher is still there). Cook 3 to 4 minutes. Turn. Cook 3 to 4 more minutes. Turn one more time for 2 to 3 minutes. Remove to cutting board to rest.
While meat rests, drop cherry tomatoes in pan to cook in beef fat. Season with salt and pepper. When the skins begin to split, add minced shallots. (Double check fire extinguisher again). Immediately pour 2 cups left over pinot noire over tomatoes. (assuming you even let pinot sit around that much) If it flares up resist urge to grab that fire extinguisher for a second. Let sauce reduce down to syrupy thickness.. usually 4 minutes over high heat.
Slice steak thinly and spoon chimi sauce over. Pour any juices from cutting board or pan on tomatoes and serve them along side. Try not to grunt in pleasure. It’s rude.