Parsley-poblano Salad With Orange-glazed Beef

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19 Ingredients

• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/4 tsp finely grated orange zest
• Pinch of sugar
• Four 5- to 6-oz beef tenderloin steaks
• Salt and freshly ground pepper
• 2 poblano chiles
• 2 garlic cloves, lightly smashed
• 1/4 cup fresh orange juice
• 2 Tbsps olive oil
• 2 tsps balsamic vinegar
• 1/2 tsp sugar
• 1/2 tsp finely grated orange zest
• 1/2 tsp ground cumin
• Salt and freshly ground pepper
• 2 large navel oranges
• 4 cups firmly packed fresh flat-leaf parsley (small sprigs)
• 1 medium red onion, thinly sliced