“Minute Steak” is NOT a cut of meat. It is a name used by butchers for thin cuts of beef that may go from raw to plate in a few minutes time.
I would not serve the cuts of chuck minute steak (with the center gristle) that I’ve seen in self service kosher markets to my family or guests.
In general, I buy primal cuts of meat and do my own cutting and grinding.
When I wish to serve small, quick cooking steaks, I’ll cut 3/8″ slices off a boneless ribeye and broil or grill quickly to medium rare.
In fact, if the rain lets up and the sun comes out I’ll fire up the BBQ and serve “minute” ribeye steaks with salad fresh native corn on the cob and sweet potato fries for lunch around our pool.