Grilled Chili-Rubbed Steaks with Summer Succotash

Mix chili powder, cumin, garlic powder, salt and pepper in small bowl to blend. Generously sprinkle 4 teaspoons of spice mixture all over each steak; reserve any remaining spice mixture for another use. Cover steaks and refrigerate for at least 2 hours and up to 1 day.

Prepare barbecue for medium-high heat. Drizzle oil over steaks and grill until they are brown on both sides and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to carving board and let rest for 5 minutes. 

Lay corn, zucchini, green beans and bell pepper on baking sheet and drizzle with 2 tablespoons of oil. Turn to coat vegetables with oil and sprinkle with salt and pepper. 

Grill corn for 10 minutes, turning occasionally, or until corn kernels begin to char in spots. Grill zucchini, green beans, and bell pepper until charred in spots and crisp-tender, about 2 minutes for green beans and 5 minutes for zucchini and bell pepper. 

Cut corn kernels off cob; discard cob and transfer kernels to large bowl. Cut zucchini, green beans and bell pepper into bite-size pieces and add to bowl with corn. 

Whisk lime juice and garlic in small bowl to blend. Whisk in remaining 1 tablespoon of oil. Drizzle over vegetables and toss to coat. Toss in green onions. Season succotash to taste with salt and pepper.

Mound succotash on plates. Cut steaks crosswise into thin slices. Fan steak slices around succotash and serve with lime wedges.