"Simmering steak" is part of a new-fangled system of beef nomenclature, intended to instruct consumers on how their bovine muscle tissue should be cooked. It seems that we've lost the beef knowledge of our forebearers.
The categories are:
Premium oven roast
Quick serve beef
Your "simmering steak" is either a cross rib or blade cut. The recommended cooking method is to season and brown on all sides in a lightly oiled pan. Add onion, garlic, etc. if desired. Add 1/2 - 1 cup (125-250 mL) liquid such as broth, juice, wine, canned tomatoes or soup. Cover and simmer on stove or in 325 F (160°C) oven until tender (75 minutes).
The results of grilling your "simmering steak" would likely be too tough for most people's tastes. I recommend that you braise it, as detailed above.