Combine garlic, cilantro, onion powder, soy sauce, 2 teaspoons cumin, orange juice, 2 tablespoons lime juice, salt, and pepper in a container or large resealable plastic bag. Add steaks and marinate a minimum of 5 hours or overnight.
Strain steaks from marinade and set aside. Insert grill grate in unit and close hood. Select GRILL. The unit will default to HI, which is the correct temperature setting for this recipe. Set time to 11 minutes. Press START/STOP to begin preheating.
While unit is preheating, toss poblano peppers in canola oil. Season with salt and pepper, as desired.
When unit beeps to signify it has preheated, place steaks and peppers on grill grate and close hood.
Meanwhile, in a small bowl, combine sour cream, mayonnaise, remaining 1 tablespoon lime juice, and remaining 1 teaspoon cumin, and set aside.
After 6 minutes, use silicone-tipped tongs to flip the steaks and peppers. Close hood to continue cooking.
After 5 minutes, open hood and remove steaks and peppers from unit. Transfer steaks to a plate or cutting board and allow to rest for 5 to 10 minutes.
If desired, toast rolls by placing them on the grill grate, selecting GRILL, setting temperature to HI, and setting time to 2 minutes. Close hood and press START/STOP to begin.
When resting is complete, slice steak thinly, then assemble sandwiches with sliced steak, grilled peppers, cumin-lime spread, avocado, and pico de gallo.
