Smoke Strip Steak, Browned Butter Butternut Squash Puree, Asparagus, Chimichurri Drizzle

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Complete plating noob and home cook. I’ve been a lurker here for a while and always love to see this subs creativity shine.

This was a smoked and seared strip steak,roasted asparagus, and a browned butter butternut squash puree with a chimichurri drizzle which worked surprisingly well against the puree with its acid.

I know this is far from anything professional but would love some advice so I can hone in on this as a hobby.

I don’t have any plating specific tools and I’m open to any recommendations that aren’t too far fetched in a home setting.

The puree wasn’t strained and I just used a spoon instead of a dropper for the chimichurri.

Thanks in advance!