There is no universal best way to make minute steak or roast. Of course, most depends on whether the meat is imported which is very lean (natural pasture, South America) or American which is marbled (grain finished).
For broiling or grilling steaks, you must use American beef unless the meat is marinated for a day or two. Otherwise, you will get a tough and tasteless result. And you will be throwing away money and thinking the fault lies with you.
The thinner front part of minute roast is best for steaks and roasts since it has very little gristle. Buy the whole roast and slice it yourself for steaks. For best enjoyment, peal off (use a sharp knife) the outer membrane which covers the meat before marinating or spicing. (I store any meat meat or chicken trimmings in the freezer and use it when cooking up a soup). Cut the back part of the minute roast (with thicker gristle) into cubes and use for stew, cholent, or grind for hamburger meat.
Another method where I have also had very good results: first spice the minute roast (coat the meat with oil so spices will adhere to the meat and for flavor) and then roll the flat roast into a cylinder shape and tie several times with twine. The baked roast slices beautifully. You can also use a tightly packed soup bag for similar results.
I store spiced roast in a gallon size baggy with spices and oil for a while. Bake uncovered with the remainder oil and spices, turn meat, and remove when meat thermometer reads about 130 degrees. PERFECT.
Baking uncovered is also good for silver-tip/shoulder and rib roast.