For sauce, in a medium bowl place dried tomatoes and chile peppers; add boiling water to cover. 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. Wearing disposable plastic gloves, trim stems from chiles; scrape out seeds. 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 bowl; pour sauce over meat. Cover and marinate in the refrigerator for 2 to 8 hours. Drain, reserving marinade.
Preheat broiler. Lightly coat the 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 degree F) and 20 to 22 minutes for medium (160 degree F). In a small saucepan heat remaining marinade until boiling; pass with meat. Makes 4 servings.