Heat the sterol spread in a saucepan over medium heat and cook the onion for 2 minutes or until starting to soften. Add the Worcestershire sauce and 1/4 cup water and simmer for 10 minutes or until the liquid has been absorbed and the onion is golden and caramelised.

Heat a chargrill or barbecue to high. Cook the steaks for 1 minute each side, then remove to a plate and allow to rest for 1 minute.

Put a piece of toast on each serving plate and top with lettuce leaves and beetroot, then the steak, caramelised onion and a dollop of tomato relish. Serve immediately.

1 serve = 1 unit protein, 1 unit carbohydrates, 1 unit vegetables, 1 unit fats