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1
In a shallow glass or ceramic dish, combine the vinegar, oil, garlic, orange zest and sugar.
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2
Rub the mixture over both sides of the steaks and let marinate at room temperature for at least 15 minutes or for up to 2 hours.
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3
Roast the poblanos 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.
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4
Put the chiles in a small bowl, cover with plastic wrap and let steam for 5 minutes.
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5
Working over the bowl, peel off all the charred skins and remove the stems and seeds.
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6
Strain any accumulated poblano juices into a clean small bowl.
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7
Cut the chiles into thin 2-inch strips.
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8
In a large bowl, combine the chiles with the garlic, orange juice, oil, vinegar, sugar, orange zest, cumin and 1/2 teaspoon each of salt and pepper.
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9
Stir in any reserved poblano juices and set aside for 15 minutes.
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10
Light a grill or preheat the broiler.
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11
Peel the oranges with a sharp knife, taking care to remove all the bitter white pith.
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12
Cut in between the membranes to release the orange sections.
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13
Season the meat with salt and pepper.
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14
Grill or broil the steaks for about 3 minutes per side, or until nicely browned, crusty and medium- rare.
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15
Let the steaks rest for 5 minutes.
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16
Remove the garlic from the dressing in the bowl.
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17
Add the parsley and onion and toss well.
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18
Mound the salad on 4 large plates.
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19
Cut the steaks into thin slices and arrange alongside.
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20
Garnish with the orange sections and serve.
