Parsley-Poblano Salad With Orange-Glazed Beef

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1 teaspoon balsamic vinegar

1 teaspoon olive oil

1 garlic clove, minced

1/4 teaspoon finely grated orange zest

Pinch of sugar

Four 5- to 6-ounce beef tenderloin steaks

Salt and freshly ground pepper

2 poblano chiles

2 garlic cloves, lightly smashed

1/4 cup fresh orange juice

2 tablespoons olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon sugar

1/2 teaspoon finely grated orange zest

1/2 teaspoon 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

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