This steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and so cooks quickly.
This steak needs to be cooked quickly so that it retains its succulence and doesn't dry out and become tough. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare.
The frying and minute steaks are great for a quick meal or a sandwich - for something equally quick, try some stir-fry strips, often taken from the same part of the animal.
Frying steaks are often sold as an economy steak.