Put the chipotle paste, garlic, honey, white vinegar, mustard and cumin into a food processor. Blitz to a paste.
Spoon 1 tbsp of the mix into a bowl with the sour cream with a pinch of salt and pepper. Mix well and set aside.
For the marinade
Add the lime juice, olive oil and soy sauce to the food processor with the remaining chipotle mix. Blitz again.
Place the steaks in a large bowl with the marinade. Massage well and set aside.
For the beef
Warm a large, heavy bottomed, non-stick pan over a high heat - you want the steaks to sizzle.
Place the steaks into the pan (you'll probably have to do them in batches) and fry for just 30 to 60 seconds, then flip and sear the other side for 30 to 60 seconds. They should be a little pink in the middle (and read around 45C/113F).
Leave to rest for 5 minutes, then slice into thin strips against the grain.
For the salad
Arrange the lettuce on a large platter and pile all of the other salad ingredients on top.
Serve to the table with the sliced beef, flour tortillas, jalapeños, coriander, lime wedges and the creamy dressing you made earlier, and allow everyone to dig in and construct their own meals.
If any of the kids (or grown ups!) aren't so keen on heat, you can cook some of the pieces of beef without the marinade. That way they can still enjoy the deliciousness of the seared beef fajitas, and add a little creamy spice if they wish using the dressing. That means everyone can enjoy a meal that suits them, with no extra effort!