In a shallow glass or ceramic dish, combine the balsamic vinegar, olive oil, minced garlic, orange zest, and sugar.

Rub the mixture over both sides of the beef tenderloin steaks and let marinate at room temperature for at least 15 minutes or up to 2 hours.

Roast the poblano chiles directly over a gas flame or under the broiler, turning, until lightly charred all over.

Be careful not to burn off too much of their thin skins.

Put the roasted chiles in a small bowl, cover with plastic wrap, and let steam for 5 minutes.

Working over the bowl, peel off all the charred skins, and remove the stems and seeds from the poblanos.

Strain any accumulated poblano juices into a clean small bowl.

Cut the chiles into thin 2-inch strips.

In a large bowl, combine the chiles with the smashed garlic, orange juice, olive oil, balsamic vinegar, sugar, orange zest, cumin, salt, and pepper.

Stir in any reserved poblano juices and set aside for 15 minutes to allow the flavors to meld.

Light a grill or preheat the broiler.

Peel the navel oranges with a sharp knife, taking care to remove all the bitter white pith.

Cut in between the membranes to release the orange sections.

Season the beef steaks with salt and pepper.

Grill or broil the steaks for about 3 minutes per side, or until nicely browned, crusty, and medium-rare.

Let the steaks rest for 5 minutes before slicing.

Remove the smashed garlic from the dressing in the bowl.

Add the fresh parsley and thinly sliced red onion to the dressing and toss well to combine.

Mound the salad on 4 large plates.

Cut the steaks into thin slices and arrange alongside the salad.

Garnish with the orange sections and serve.