My mother cooked them ... she called them “minute steaks”
I remember that term. You could cook them in a minute and they were full of flavor. You could also slow cook them in a sauce, such as a tomato and onion sauce or creme of mushroom soup for hours until they were fork tender.
Problem with these “discoveries” of versatile and highly flavorful cuts of meat, which are always the tougher cuts, is that they become popular and the law of supply and demand drive the price up.
A couple of examples are brisket and, most especially flank steak. When so many people discovered how good brisket was when cooked low and slow, or how great marinated strips of flank steak were in fajita’s, the price went up.
These days, you’re lucky if you can find brisket for under $3 a pound (and that’s for a packer’s cut), and flank steak for under $5 a pound.