Ingredients Condiments Spiced Chimichurri with Cilantro and Dijon 5.0 (1) Add your rating & review 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. By Douglass Williams Published on October 29, 2020 Print Rate It Share Share Tweet Pin Email Photo: Yekaterina Boytsova Prep Time: 20 mins Total Time: 20 mins Yield: Makes 1 3/4 cups Ingredients 6 tablespoons red-wine vinegar 1/4 cup roughly chopped red onion 2 tablespoons Dijon mustard 1/4 teaspoon red-pepper flakes 2 garlic cloves, peeled 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/4 teaspoon black peppercorns 2 cups loosely packed chopped parsley and/or cilantro 1/2 cup canola oil Kosher salt Directions In a blender, combine Dijon mustard onion, dijon, vinegar, red-pepper flakes, garlic, coriander, cumin, fenugreek and black pepper until smooth, about 1 minute. Add herbs and continue to blend until just incorporated, another minute. With the blender on medium/high, slowly drizzle in the oil to emulsify. Season with salt. Rate it Print