The cross rib steak comes from the shoulder of the cow, which produces tough cuts of meat due to its constant use by the animal. But this cut is quite flavorful. Grilling works best for tender cuts of meat, but can provide delicious results on tougher pieces if you marinate first. A proper tenderizing marinade includes acids, oils and herbs or seasonings. This combination breaks down tough tissue and adds moisture and flavor.
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Place the oil, vinegar and wine, and other seasonings in a the plastic bag. Seal the bag and shake it vigorously for 30 seconds. Open the bag, and add the cross rib steaks. Place bag in refrigerator for six to 24 hours.
Heat your grill to medium-high heat.
Remove the steaks from the bag, gentle flicking each one to remove excess marinade, and place them on the grill. Discard the leftover marinade and bag.
Turn the steaks with tongs after five minutes. Reduce the heat by spreading out the coals or turning down the grill if the meat is becoming too dark or is burning. Cook an additional five minutes.
Place meat thermometer into center of steak, midway through, and check the temperature. Remove the steaks when they reach a minimum of 145 degrees Fahrenheit.
Place the steaks on a carving platter, and let them rest for five minutes before serving.