Source: dLife

Tender steak topped with a smoky tomato and pepper salsa.

Servings

6 tbsp sun dried tomatoes , cut in half (not oil packed)
1 pinch dried hot chile peppers
1 cup cold water , boiling
1 cup red wine (dry; or white wine)
0.5 cup fresh chopped onion
1 tbsp brown sugar
1 tbsp fresh lemon juice (or lime juice)
0.25 tsp black pepper
2 large garlic cloves , quartered
1 cooking spray
12 oz top sirloin steak, lean , cut 1 inch thick

1 For sauce, in a medium bowl place sun-dried tomatoes and chile peppers; add boiling water. Let stand about 30 minutes or until vegetables are softened. Drain, reserving liquid.
2 Cut up tomatoes; place in a blender container or food processor bowl. Scarpe out seeds or chile peppers.
3 Cut up chile peppers; add chile peppers, 1/4 cup of the reserved soaking liquid, the wine, onion, brown sugar, lime juice, black pepper, and garlic. Cover and blend or process until nearly smooth.
4 Trim fat from meat. Place meat in a shallow glass dish; pour sauce over meat. Cover and marinate in the refrigerator for 2 to 8 hours, turning meat occasionally. Drain, reserving marinade.
5 Preheat broiler. Lightly coat the nonstick unheated rack of a broiler pan with cooking spray.
6 Place meat on rack. Broil 3 to 4 inches from heat, turning and brushing with marinade halfway through broiling. Allow 15 to 17 minutes for medium-rare (145 degrees F) and 20 to 22 minutes for medium (160 degrees F). In a small saucepan heat remaining marinade until boiling; serve with meat.