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.
Cut up tomatoes; place in a blender container or food processor bowl. Scarpe out seeds or chile peppers.
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.
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.
Preheat broiler. Lightly coat the nonstick unheated rack of a broiler pan with cooking spray.
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.