Cube steak

Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process. This is the most common cut of meat used for the American dish chicken-fried steak.

Minute steak

In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak, because it can be cooked quickly.
Minute steak may also be distinguished by:

simply referring to the cut, which is not necessarily tenderized;
thinner than cube steak ;
cut from sirloin or round, while cube steak cut is from chuck or round.