Spiced Chimichurri with Cilantro and Dijon

This non-traditional take on chimichurri from Douglass Williams, the chef of MIDA restaurant in Boston, includes coriander, cumin, and fenugreek seeds for a rich, delicious layer of flavor, and a touch of Dijon mustard for extra bite. This zesty, versatile herb sauce is featured in an episode of Chefs at Home. Use the sauce as a marinade for grilled steak, brush it on chicken before roasting, or enjoy it as a dipping sauce for flatbread or poached shrimp.