Rib-Eye Steaks with Garbanzo and Green Bean Salad
['1 8-ounce package trimmed haricots verts or trimmed slender green beans, halved crosswise', '2 15- to 16-ounce cans garbanzo beans, rinsed, drained', '1/2 cup chopped red onion', '4 tablespoons olive oil, divided', '3 tablespoons white wine vinegar', '2 teaspoons finely grated lemon peel', '1/2 cup chopped fresh cilantro', '1 teaspoon mesquite seasoning', '1 teaspoon chili powder', '2 12-ounce rib-eye steaks']
Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Reserve skillet.
Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.
Sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in reserved skillet over medium heat. Add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
Divide salad among 4 plates. Slice steaks crosswise; divide among plates.
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